The Blanche Leigh Collection
of Cookery Books
The Gift of Mrs. Leigh
J939
INNKEEPER AND BUTLER’S
GUIDE,
OR, A
DIRECTORY
IN
I
THE MAKING AND MANAGING
or
BRITISH WINES ;
logeiher with
DIRECTIONS
FOR THE
Managing, Colouring, and Flavouring
OF
FOREIGN WINES AND SPIRITS:
ami for malting
BRITISH COMPOUNDS,
PEPPERMINT, ANN1SEED, SHRUB, &c.
etgijti) ecittton.
BY J. DAVIES.
LEEDS,
PRINTED BY GEORGE WILSON,
Near the Old Church.
Cntewlj at Statfoners^aU.
SJH386"
PREFACE.
IT is long since I first formed the
design of compiling a Treatise on the Manage-
ment of Wines , Spirits, SCc. but owing to the
hurry of business J have been obliged to delay it
till the present, notwithstanding the repeated
solicitations of many of my friends rvho are en-
gaged in the IP ine and Spirit Trade. At last
I have complied with their requests, hoping it
will give satisfaction to them, and all into whose
hands it may fall. I have no doubt of its utility. ,
as I have long known the inconveniences many
have laboured under , both private Families and
Publicans, for want of just information on the
subjects. Whole Pipes of Wine have turned
sour for want of a proper method in managing
them , and great losses have been suffered in Spi-
rits likewise on the same account.
The very best and most approved Receipts ,
•which are at present in use, will be found in this
PREFACE.
Volume. I have spared no pains in collecting
them , during some years, while I have had those
opportunities which few have enjoyed. I flatter
myself that 1 may , without the imputation of
vanity, say , 1 know as much on this subject as
any other man in the kingdom. 1 have spent
some years in the South of France , where 1 had
the advantage of learning the most approved
methods in use in some of the largest Vineyards
and Siores. And since my return l have had
the management of some of the first Wine and
Spirit Vaults in the kingdom. My acqumn-
tuncc with, some of the first Wins Coopers has
enabled me to collect many excellent Receipts
for making Home Wines. Some of them 1 have
myself tried, and others of them have, at my re-
commendation, been tried by private families ,
and found to answer well, ; so that I do not sci u-
plc to warrant the whole.
^ y
From the encouragem- J given to the y d
Leans guide, in the sale of ihe Fifth Kditi
the numerous applications made /nr more fro ,
people in. the trade and aula's — the great suit
faction expressed by the purchasers, is my rei.
son for sending out a Sixth Edition if tit's
Work, to which 1 have added many more Re-
ceipts of equal value to the fvrmer.
j i 0 . ,t .» # < ’
JOHN DAVIES.
INNKEEPERS’ GUIDE.
““
English Wines.
ENGLISH CLARET.
Take fix gallons of water, turn
gallons of cyder, and eight pounds of
Malaga raifins bruifed j put them all
together, and lec them ftand dole co-
vered in a warm place for a fortnight,
ftirring it every other day very well.
Then (train out the liquor into a clean
cafk, and put to it a quart of barber-
ries, a pint of the juice of rafpberries,
and a pintof the juice of black cherries.
Work it up with a little muftard feed,
and cover it with a piece of dough three
or four days by the fire fide ; then let
B
2
ENGLISH WINES.
it (land a week, and bottle it off.
When it becomes fine and ripe, it will
be like common claret.
FRONTIGNIAC WINE.
Take fix gallons of water, twelve
pounds of loaf fugar, and fix pounds
of raifins of the fun cut fmall ; boil
thefe together an hour : then take of
the flowers of elder, when they are fall-
ing and will fhake off, the quantity of
half a peck j put them in the liquor
when it is almoft cold. The next day
put in fix fpoonfuls of fyrup of lemons
with four fpoonfuls of ale yeaft, and
two days after put it into a clean cafk,
and bung it up. When it has flood two
months, bottle it off.
ENGLISH CHAMPAGNE.
Take three gallons of water, and nine
pounds of moift fugar j boil the water
ENGLISH WINES.
3
and fugar half an hour, fcum it clean,
and then pour the boiling liquor upon
One gallon or currants, picked from
the (talks, but not bruiled; and when
cold ferment it for two days with half
a pint of good ale yeafl : afterwards
pour it through a flannel bagj and put
it into a clean cafk, with half a pint of
ifinglafs finings. When it has done
working, (top it clofe for a month,
and then bottle it, putting into every
bottle a very fmall lump of loaf fugar.
This is an excellent wine, and has a
beautiful colour.
ENGLISH PORT.
Take eight gallons of good port
wine, and put it in a clean fixty-gallon
cafk, firfl: fumed with a match: add
to it forty gallons of good cyder, and
then fill the hogfhead with French
brandy. The juice of elder berries and
floes will give it the proper degree of
B 2
4
ENGLISH WINES.
roughnefs, and cochineal will commu-
nicate to it whatever colour is cholen.
N. B. In lieu of cyder, ufe turnip
juice or raifin cyder; and inftead of
French brandy, Brandy fpirits.
ENGLISH MOUNTAIN.
Firft pick out the larged (talks ot
your Malaga raifins, then chop them
very (mail, and put five pounds to
every gallon of cold fpring water. —
Let them remain a fortnight or more
then fqueeze out the liquor, and put
it into a proper cafk, having been pre-
vioufiy fumigated with a match. Let
it remain unftcpped till the hiding or
fermentation has ceafed; then bung it
up, and when fine bottle it off.'
ENGL1SFI SACK.
To every quart of water put a fprig
of rue, and to every gallon handful
ENGLISH WINES.
5
of fennel roots ; boil thele half an hour
then (train ic out, and to every gallon
of this liquor put three pounds of
honey. ' Boil it two hours, and fcum
it well, and when it is cold pour it off,
and tun it into a clean cafk. Keep it a
year in the cafk, and then bottle it off.
This is very good fack.
RAISIN WINE.
Take the belt Malaga raifins, pick
out the large (talks, and have your
water ready boiled. When cold, mca-
fure as many gallons as you defign to
make, and put it into a large tub, that
you may have roonri to (tir it. To
every gallon of water put fix pounds
of raifins, and let it (tand fourteen
days, (tirring it twice a clay. When
you have (trained it off, put it into your
cade, referving a fufficient quantity to
keep it filled as the liquor works over,
which it will often do for two months
6
ENGLISH WINES.
or more. It mud not be clofed till the
biffing or fermentation has ceafed.
second.
Take two gallons of fpring water,
and let it boil half an hour; then put
into a flein pot two pounds of raifins
(toned, two pounds of fugar, and the
rinds of two lemons. Pour the boil-
ing water on the above ingredients, *
and let it (land covered four or five
days ; then (train it out, and bottle it
off. In about fifteen or fixteen days
it will be fit for ufe. It is a very cool
pleafant drink in hot weather.
third.
Take forty pounds of Malaga raifins
in March, cut them (lightly, and throw
the (talks into two gallons of water ;
then taking this water in part, put the
raifins into a calk with fix gallons more
cf water and a pint of tho belt brandy.
ENGLISH WINES.
7
Stir it up with a (lick once a day for a
week, then clofe it well up; let it ftand
half a year, and then bottle it off.
FOURTH.
To every gallon of water put five
pounds of raifins, picked from the
ftalks and pulled in two ; let them
fteep a fortnight, ftirring them every
day ; then pour off the liquor, and
fqueeze the juice out of the raifins.
Put the liquor into a clean cafk, that
will juft hold it, (for it muft be quite
full) and let it ftand open till it has
done working; then add a pint of
French brandy to every two gallons,
and flop it up clofe. Let it ftand fix
months before you bottle it off: in do-
ing which do not draw it too near the
bottom of the cafk. January, February,
and March, are the beft months to make
Nit, the fruit being then new.
FIFTH.
Take three hundred pounds of Ma-
laga iaifins, not picked: put them into
8
ENGLISH WINES.
a hogfhead of fpring water, with one
pound of hops ; let it (land a fortnight,
ftirring it twice a clay; then prefs it into
a tub, and put to it a piece of bread,
toafted and fpread with yeaft, and let it
ferment twenty-four hours ; afterwards
put the liquor into a cafk, where it
may work fourteen days longer; fill
it up again as it works over, and when
it has ceafed, let it be well bunged up.
You may afterwards put eighteen gal-
lons of water upon the raifins, for fmall
wine, and prefs it out in a week after.
When it is about two months old, bot-
tle it off.
CURRANT WINE.
Take four gallons of currants, not
too ripe, and (trip them into an earthen
ftein with a cover to it; then take two
gallons and a half of water, and five
pounds and a half of good fugar ; bod
the fugar and watei together, and fcum
it well; then pour it boiling on the
ENGLISH WINES.
9
currants, and let it ftand forty-eight
hours; afterwards ftrain it through a
flannel bag into the veffel again, and let
it ftand a fortnight to fettle : then bot-
tle it off.
SECOND.
*• \t k f ^ ■
Gather your currants, fully ripe;
rtrip them and bruife them in a mor-
tar; and to every gallon of the pulp put
two quarts of cold water, (which has
been previoufly boiled ;) let it ftand in
a tub twenty-four hours to ferment,
then let it run through a hair fieve, not
ufing the hand to haften it, but letting
ic run gently off. — To every gallon of
this liquor add two pounds and a half
of loaf fugar: ft ir it well, and then
put ic in your cafk, adding to every fix
gallons a quart of the belt rectified fpi-
rits of wine. Let it ftand fix weeks,
and then bottle it. It will anfvver
beft at the firft to draw it off into large
bottles, and after it has flood a fort-
night, to rack it off into fmaller ones.
10
ENGLISH WINES.
THIRD.
Take your currants when they are
fully ripe, (trip and break them with
your hands till all the berries are
bruifed, and to every quart of pulp put
a quart of water. Mix them well to-
gether, and let them (land all night in
your tub : then drain them through a
hair fieve and to every gallon of liquor
add two pounds and a half of loaf fugar.
When the fugar is diflblved, put it into
the calk, adding to it a little ifinglafs,
diflolved. To every four gallons put a
quart of mountain wine; then bung up
your calk and when fine draw it off,
and wafh the cafk with a little of the
wine; run the grounds through a bag
and put the whole into your calk again.
To every gallon put half a pound more
fugar; let it dand a month, then bottle
it.
ORANGE WINE.
i ^
Take thirty pounds of new Malaga
raifins, pick them clean from the (talks.
ENGLISH WINES.
11
and chop them fmall. Provide your-
felf twenty large Seville oranges, ten of
which you mud pare as thin as for pre-
ferving; then boil about eight gallons
of foft water till a third part be con-
fumed, and after letting it cool a little,
pour five gallons of it upon your rai-
fins and orange peel; then ftir it well
and cover it up. When cold, let it
lfand five days, (tirring it once or twice
a-day. Run this liquor through a
hair fieve, and with a wooden fpoon
prefs the pulp as dry as you can, then
put it in a clean calk, adding the
rinds of the other ten oranges, pared
as thin as the firft. The day before
you tun it, make a fyrup of the juice
of the whole twenty oranges with a
pound of white fugar. Stir them well
together, and clofe it up: let it ftand
two months to fine, then bottle it off.
It will keep three years and improve
in keeping.
ENGLISH WINES.
IZ
SECOND.
Take twelve gallons of water, and
twenty pounds of fugar; boil it half an
hour fkimming it all the time. Have
in readinefs the peels of an hundred
oranges in a tub, fo thinly pared, that
no white fhall appear in them j then
pour on your boiling water and keep it
clofe. You muft ufe none of the feeds
but pick them carefully out; and when
the liquor is milk warm, add to it fix
fpoonfuls of good ale yeaft. Let it fer-
ment for two days; then put it in a
clean cafk, with a gallon of white wine
and a quart of brandy. Let it (land a
month, and then bottle it off, putting
a lump of loaf fugar into every bottle.
third.
Put twelve pounds of fine fugar, and
the whites of eight eggs well beaten,
into fix gallons of fpring water; let it
boil one hour, fkimming it all the
time. Then take it off, and when it
ENGLISH WINES.
1X1
O
is milk warm, add the juice and
rinds of fifty Seville oranges, and fix
fpoonfuls of good ale yeaft. Let it
ftand two days; then put it in yoifr
calk, with two quarts of vindegraw or
bucella wine, and the juice of twelve
lemons; only obferving, that you muft
let the juice of the lemons, the wine,
and two pounds of loaf fijgar, ftand
clofely covered for ten or twelve hours
before you put it in, taking care to
fcum off the feeds. The lemon peels
muft be put in with the oranges. ■
Half the rinds muft be put into the calk.
It muft ftand ten or twelve days before
you bottle it.
GOOSEBERRY WINE.
To every four pounds of goofeberries
take a pound and a quarter of fugar,
and a quart of fpring water ; bruife
the berries, and let them lie twenty-
four hours in the water, ftirring them
c
14
ENGLISH WINES.
frequently; then prefs out the liquor,
and add your fugar to it; afterwards
put it into a good clean cafk ; and
when the fermentation has ceafed, ciofe
it up, and let it ftand a month; then
rack it off into another cafk, and let
it ftand five or fix weeks longer. Bottle
it off, putting a lump of fugar into
every bottle.
PEARL GOOSEBERRY WINE.
Take as many as you think proper
of the beft pearl goofeberries ; bruife
them, and let them ftand all night;
the next morning prefs or fqueezethem
out, and let the liquor ftand feven or
eight hours: then pour off the clear'
juice from the fediment, and meafure
it as you put it into your cafk, adding
to every three pints of liquor a pound
of loaf fugar broken into fmall lumps,
[ together with a little fining. Clofe it
ENGLISH WINES.
1 5
up, and in three months bottle it off",
putting into every bottle a lump of
loaf fugar. This is a fine goofeberry
wine.
SECOND.
Boil eight gallons of water and one
pound of fugar an hour ; fcum it well,
and let it ftand till it is cold : then to
every quart of this liquor allow three
pounds of goofeberries, firft beaten or
bruifed very well. Let it ftand twenty-
four hours, then ftrain it out, and to
every gallon add three pounds of moift:
fugar. Let this ftand in the vefiel
twelve hours 3 then take off" the thick,
fcum, and put the clear liquor into a
good clean caffe, in which it muff re-
main for a month. Then draw it off",
and rinfe the caffe with fome of the
liquor; after which put it again into
the cafk, and let it ftand four months.
Then bottle it off".
16
ENGLISH WINES.
THIRD.
Take twenty-four quarts of goofe-
berries, fully ripe, and twelve quarts
of water. Firft boil your water two
hours ; then pick your goofeberries,
and bruife them in a platter with a
rolling pin, as fmall as you can. Put
the water when it is cold on the bruifed
goofeberries, and let them (land to-
gether twelve hours, and when you
drain it off, be fure to take none but
the clear liquor; afterwards meafure
the liquor, and to every quart add three
quarters of a pound of loaf fugar ; let
it (land fix or eight hours to diffolve,
ftirring it two or three times ; then
put it in your calk, with two or three
fpoonfuls of good ale yeaft. — Then
put the bung in the hole lightly at firft,
that it may work ; and when you fee
it has ceafed to work, or if no fermen-
tation appear ; clofe it well up, and
bottle it in frofty weather. ,
ENGLISH WINES.
17
FOURTH.
Take your goofeberries before they
be over-ripe ; bruife them in a wooden
veflek but not too much, left you bruife
the feeds; then meafure them, and to
every gallon of bruifed berries put two
gallons of cold water; ftir them well
together, and let them ftand a night
and a day covered. Draw the liquor
from the berries into a velfel ; or if too
thick, ftrain it through a bag : to every
gallon of which add two pounds of
loaf fugar diftolved ; ftir it well toge-
ther, and put it into a cafk ; then let
it work for two days, and bung it up
for a week ; afterwards draw it from
the cafk, and wafh out the cafk with
a little of the liquor, and to every
gallon add half a pound of more fugar.
Stir it well up, and put it again into tho
cafk. Then bung it up for a month,
and it will be fit for bottling.
18
ENGLISH WINES,
FIFTH.
To every four pounds of goofeberries
take a pound and a quarter of loaf fu-
gar, and a quart of fpring water :
bruife the berries, and let them ftand
in the water twenty-four hours, ftir-
ring them often ; then prefe out the
liquor into a clean calk that it may fer-
ment, and when it has ceafcd, clofe it
up, and let it ftand a month j then rack
it into another clean calk, for fix or
feven weeks longer; after which bottle
it off, and put a fmall lump of loaf fugar
into each bottle. Cork them well, and
let them remain a quarter of a year be-
fore you drink it.
COWSLIP WINE.
Take fix gallons of water, and to
every gallon add two pounds of loaf
fugar : boil it about an hour, and then
let it cool. Toaft a piece of bread.
ENGLISH WINES.
19
and fpread both fides of it with yeaft:
but before you put it into the liquor,
add to every gallon one ounce of the
fyrup of citrons. Beat it well in with
the reft, and then put in the toaft
while it is warm. Let it work for
two or three days j in the mean time
put in your cowflip flowers y bruifed a
little, about a peck together, with three
lemons diced, and one pint of white
wine to every gallon. Let them ftand
three days, and afterwards put it into a
good clean calk ; and when fine, bottle
it.
second.
To fix gallons of water add fourteen
pounds of loaf fugar, and ftir it well
up together j beat the whites of twenty
eggs very well, mix it with the liquor,
and make it boil as faft. aspoflible; then
fcum it well, and let it continue boiling
two hours ; afterwards ftrain it through
a hair fieve, and fet it to cool : when it
20
ENGLISH WINES.
is milk-warm put a fmall quantity of
good ale yeafl: to it on a toaft. Let it
ferment all night, then bruife a peck of
cowflip flowers* and put them into
your vefifel ; after which pour the li-
quor upon them, and add fix ounces of
the fyrup of lemons. Cut a tuft of grafs
and lay it on the bung hole : let it (land
a fortnight, and then bottle it.
N. B. Put the cock in the cafk be-
fore you put the wine in, that you may
not lhake it.
third.
Take thirty gallons of water, and
fixty pounds of fugar; boil them to-
gether an hour, skimming it well;
then put it into a tub, and let it ftand
till it is cold ; after which put in fixteen
pecks of cowflip flowers : and the juice
and rinds of two dozen of lemons pared
very thin, a gill of good ale yeafl, which
you mud alfo add at the lame time.
ENGLISH WINES.
21
\
Let it be beaten three times a day, for
three days together, then rack it into a
good clean cask (cowflips and all) with
two quarts of brandy. When the fer-
mentation is over, then bung it up clofe
for three weeks, and bottle it off.
ELDER WINE.
Take twenty-five pounds of Malaga
raifins, and rub them fmall j then take
five gallons of water, boil it an hour,
and let it Hand till it is milk-warm : af-
terwards put it into an earthen (lain
with your raifins, and let them deep
ten days, (Erring them twice a day;
then pafs the liquor through a hair
fieve, and have in readinefs five pints
of the juice of elderberries, drawn off
as you do jelly of currants ; then mix it
cold with the liquor, ftir it well toge-
ther, and put it in a cask. Let it Hand
in a warm place; and when it has done
22
ENGLISH WINES,
working, flop it clofe, and bottle it
about Candlemas.
SECOND.
Take fpring water, and let it boil
half an hour; then meafure five gal-
lons and let it ftand to cool. Have in
readinefs twenty pounds of raifins of the
fun, well picked and rubbed in a cloth ;
and chop them, but not too fmall ;
then put them in the water, when it is
quite cold, and let them ftand nine days,
ftirring them three or four times a day.
Procure fix pints of elderberries fully
ripe, which muft be infufed in boiling
water, or baked three hours in an oven j
then ftrain out the raifins : and when
the elder liquor is cold, mix that with it,
(but the beft way is to boil up the juice
to a fytup,) and add four fpoonfuls of
good ale yeaft. Stir it well together,
and then tun it into a good clean cask,
and let it ftand in a warm place to fer-
ENGLISH WINES.
23
ment ; after which put it in your cellar
for five or fix months, and bottle it off.
third.
Gather elderberries, ripe and dry ;
pick and bruife them with your hands,
and drain them ; then fet the liquor in
an earthen mug for one day, to fettle j
and to every quart of juice add three
pints of water, and to every gallon of
this liquor put three pounds of fugar ;
then fet it on the fire in a brafs kettle,
and when it is boiling, clarify it with
the whites of four eggs ; let it boil an
hour, and when it is almoft cold, fer-
ment it with good ale yeaft ; afterwards
tun it off, and fill up the cask, as it
works out, with the fame liquor.
Should your cask hold about eight
gallons, the wine will be fine in a
month’s time, and fit to bottle j and it
will be fit to drink in two months more.
You may add to every gallon a pint of
mountain wine.
24
ENGLISH WINES.
»
FOURTH.
fc
To five gallons of water put five
quarts of ripe elderberries, picked from
the ftalks j let them boil a quarter of an
hour, then ftrain the liquor through a
ficve, and put it into your pan again,
with fourteen pounds of good raw fu-
garj let it boil half an hour, and then
put into your tub three pounds of rai-
fins, and pour the boiling liquor upon
them. When it is miik warm, put
into it a little good ale yeaft, and let it
work three days j then tun it, and put
five gills of brandy into the cask, and
bottle it at Chriftmas.
EDLER FLOWER WINE.
To twelve gallons of water put
thirty pounds of good fugarj boil it
half an hour, skimming it well all the
time : let it ftand till milk warm, and
ENGLISH WINES.
25
then put in three fpoonfuls of yeaft,
and after it has worked, add two
quarts of flowers picked from the
ftalks; ftir it every day till the fer-
mentation has ceafed, and then ftrain it
through a hair fieve, and put it into a
clean cask^ which muft be afterwards
bunged clofe up. Let it ftand two
months, then bottle it.
SECOND.
Take two large handfuls of drie l
elder flowers, and ten gallons of fpring
water ; boil the water, and pour it
fcalding hot upon the flowers: the
next day put to every gallon of water,
five pounds of Malaga raifins, the
ftalks being firft picked off, but not
wafhed : chop them a little, and put
them into your water, ftiring the water,
raifins, and flowers, well together :
repeat this twice a-day for twelve days,
then press out the liquor as long as you
can get any j afterwards put it into a
D
26
ENGLISH WINES.
clean cask, and clofe it up for two or
three days, till it ferments, and in a
few days after bung it up, and let it,
(land three or four months, till it is
clear : then bottle it.
DAMSON WINE.
Gather the fruit dry, weigh them,
and bruife them with your hands : put
them into an earthen ftein with a fau-
cet, having a wad of draw before the
faucet ; and to every eight pounds of
fruit add one gallon of water. Boil
the water j then pour it upon your fruit
fcalding hot, and let it (land two days ;
afterwards draw it off, and put it into
a clean cask, and to every gadon of
liquor add two pounds and a half of
good fugar: let the cask be full, and
the longer it Hands the better. It
will keep very well a year in the cask ;
Afterwards bottle it off. The fmali
damfon is the beft. You may put a
ENGLISH WINES.
127
very frnall Jump of loaf filjgar into every
bottle ; it will be much improved by
it.
SECOND.
Take two pounds and a half of fugar
to every gallon of water j boil and
skim it for two hours, and to every
gallon of liquor add five pounds of
damfons ftoned : boil them till they
are of a good red colour; then drain
the liquor through a fieve, and ferment
it in an open vefiel for four days; after
which pour it off from the lees, clean
the veffel, and then put in the liquor
to firiifh the fermentation. Clofe it
well up for fix or eight months, and
if it be fine, you may bottle it off. It
* #
may be kept a year or two in bottles,
and will be the better for it.
third.
To four gallons of water put fixteen
pounds of Malaga raifins, and half a
28
ENGLISH WINES.
peck of damfons, in a tub: cover it,
and let it Rand fix days : fi.r it twice
every day, then draw off the liquor,
and colour it. Afterwards tun it into
a cask, bung it up for a fortnight, and
then bottle it.
CHERRY WINE.
Pull off the (talks of the cherries,
and mafh them without breaking the
Rones : then prefs them well through
a hair fieve, and to every gallon of
liquor add two pounds of fugar: then
tun it into a clean cask till it is filled,
and fuffer the liquor to ferment as
long as it makes any noife in the cask.
Afterwards bung it up clofe for a month
or more, if not fine. When fine bottle
ic off, .putting a lump of loaf fugar into
every bottle; but fhould the fermen-
tation be too violent, you muR draw
the corks out for awhile ; then cork
English wines.
29
' • * * •
them again, and it will be fit to drink
in a quarter of a year.
BLACK CHERRY WINE.
Take fix gallons of fpring water,
and boil it an hour; then take twenty-
four pounds of black cherries, and
bruife them, taking care not to break
the (tones : pour the boiling water
upon the cherries, and ftir them well
together; and after they have ftood
twenty-four hours, (train out the liquor
through a cloth ; and to every gallon
add two pounds of fugar ; then mix it
well, and let it if and a day longer. —
Pour off the clear liquor into a cask,
and keep it clofe bunged ; and when
it is very fine, bottle it off for uie.
STRAWBERRY, raspberry,
AND CHERRY WINE,
• ;■» ' £ I !.-»-* JV. J.>
A different way.
Bruife your draw berries or ra'pber-'
ries, put them , into a .linen bag, and
so
ENGLISH WINES.
prefs out the juice into a cask : then
draw off >the fine Jiquor into a clean
cask, and bung it clofe for forty-eight
hours ; after which give it vent, and
in two days time bung it well up
again. In three months it may be
bottled.
RASPBERRY WINE.
Pound your fruit, and {train it thro’
a cloth : then boil as much water as
there is juice, and when cold, pour it
on the dry {trained fruit, letting it ftand
five hours ; after which (train it again,
and mix it with the juice. To every
gallon of this liquor add two pounds
and a half of fugar : let it ftand in an
earthen veffel clofe covered for a week;
then tun it into a clean ca^k, and let
it ftand well bunged up, a month, or
till it is fine. Afterwards bottle it off.
ENGLISH WINES.
31
SECOND.
Take four gallons of rafpberries,
and put them in an earthen pot ; then
take four gallons of water, and boil it
two hours : let it ftand till it is milk-
warm, and pour it upon the rafpber-
ries : ftir them well together, and let
it ftand twelve hours ; then ftrain it
off, and to every gallon of liquor add
three pounds of loaf lugar : after which
fet it over a clear fire, and let it boil
till all the fcum is taken off, and when
cold, put it into bottles, opening the
corks every day for a fornight : then
flop them clofe.
N. B. The corks are not to be drove
in till the Jaft time.
QUINCE WINE.
Take your quinces when they are
fully ripe, and wipe off the fur very
32
ENGLISH WINES.
clean : then take out the cores, bruife
them as you do apples for cyder, and
prefs out the juice: to every gallon
of which add two pounds and a half
of loaf fugar: ftirring it together till
the fugar is diffolved : afterwards put
it into your cask, and when the fermen-
tation is over, bung it up well. Let
it ftand till March before you bottle it;
This wTine will improve by being kept
two or three years.
SECOND.
Take twenty large quinces (gathered
dry) and clean them with a coarfe
cloth j then grate them as near the
core as you can, taking care not to
grate any of that in, if you can help
it. Boil one gallon of fpring water,
and put your grated quinces into it ;
after which let it boil gently a quarter
.
of an hour, and then (train the liquor
into an earthen veffel. To every gal-
lon of the liquor add two pounds of
ENGLISH WINES.
S3
loaf fugar, ftirring it till the fugar is
dififolved : then cover it up clofe, and
let it ftand twenty-four hours ; after
which bottle it off, taking care that
none of the fediment goes into the
bottles. Your quinces muft be fully
ripe.
THIRD.
Take your quinces, clean them with
a coarfe cloth, and grate them thin:
prels them through a linen bag, and to
every gallon of the liquor put two
pounds of loaf fugar. When the fugar
is diffolved, pour it off as often as there
appears any fediment; and when it i-s
fine, put it into a cafk, letting it re-
main a week unftopped ; then bung it
up clofe for fix months ; and if it is then
fine, you may bottle it; but if not,
you muft draw it into another cafk,
and bung it up again until it is fine.
ENGLISH WINE'S,
34
SAGE WINE.
Boil fix gallons of fpring water a
quarter of an hour, let it cool till it is
milk-warm, and put in twenty- five
pounds of Malaga raifins, picked and
rubbed clean, and cut fmall, together
with half a bufhel of red fage cut fmall,
and a gill of good ale yeafl : ftir them
all well together, and let them ftand
covered in a warm place fix or feven
days, ftirring them once a day. After
which drain the liquor into a clean
cafk, and when it has Worked three or
four days, bung it up, and let it fUnd
about a week longer j then put into it
two quarts of mountain wine, with a
gill of finings, and when fine bottle
it off.
SECOND.
Take thirty pounds of Malaga rai-
fins, picked clean and cut fmall, and
one bufhel of green fage cut fmall ;
then boil fix gallons of water, letting
ENGLISH WINES.
35
it {land till it is milk-warm : after
which you muft pour it into a tub
upon your fage and raifins, and let it
Hand five or fix days, during it twice
a day : then (train out the liquor from
the pulp, put it into a cafk, and let it
{land fix months. Afterwards draw
it clear off into another cafk, and bottle
it when fine. In two months it will
be fit for ufe, but will improve by being
kept a year.
APRICOT WINE.
Take twelve pounds of apricots when
nearly ripe, wipe them clean, and cut
them in pieces; then put them into
two gallons of water; and let them
boil till the water has (Irongly imbibed
the flavour of the fruit: then drain
the liquor through a hair fieve, and
put to every quart of liquor fix ounces
of loaf fugar ; after which boil it again,
and fkim it ; and when the fcum has
36
ENGLISH WINES.
ceafed to rife, pour it into an earthen
vefifel. The next day bottle it off, "put-
ting a lump of fugar in every bottle.
BALM WINE.
Take a bufhel of balm leaves, put
them in a tub, and pour eight gallons
of fcaJding water upon them j let it
ftand a night, then ftrain it through a
hair fieve, and put to every gallon of
liquor two pounds of loaf fugar, ftir-
ring it very well till the fugar is dis-
solved ; then put it on the fire, adding
the whites of four eggs well beaten.
When the fcum begins to rife, take it
off; then let it boil half an hour, fkim-
ming it all the time ; afterwards put it
into the tub again, and when milk-
warm add a gill of good ale yeaft, ftir-
ring it every two hours. Work it
thus for two days, then put it into a
cask, and bung it up. When fine,
bottle it off.
feNGLISH WINES. 37
i . i. . .
MULBERRY WINE.
• 4 I . ‘ * J
Gather your mulberries when they
are ripe, beat them in a mortar, and
to every quart of berries put a quart of
fpring water. When you put them
into the tub mix them very well, and
let them (land all night j then drain
them through a fieve, and to every
gallon of liquor, put three pounds of
fugar : when your fugar is diffolved,
put it into your calk, into which, (if
an eight gallon one) you mud put a
gill of finings. Care mud be taken
that the calk be not too full, nor bung-
ed too dofe at firft. Set it in a cold
place, and when fine, botde it.
BLACKBERRY WINE.
. 1 *' 1 t
• Take blackberries when they are
fully ripe, bruile them, and put to
every quart of berries a quart of water
£
i
38
ENGLISH WINES.
mix them well, and let them ftand all
night; then ftrain them through a
fieve, and to every gallon of liquor add
two pounds and a half of fugar. When
your fugar is diflolved put it into your
cafk ; to every twenty gallons of which
add a gill of finings, and the next day
bung it up. In two months, bottle it
off.
GINGER WINE.
Take four gallons of water and feven
pounds of fugar, boil them half an
hour Ikimming it all the time : when
the liquor is cold fqueeze in the juice
of two lemons; then boil the peels,
with two ounces of white ginger, in
three pints of water, one hour ; when
cold, put it altogether into the calk,
with one gill of finings, and three
pounds of Malaga raifins ; then clofe
it up, let it ftand two months, and then
bottle it off.
ENGLISH WINES.
39
SECOND.
Take feven gallons of water, twelve
pounds of fugar, half a pound of white
ginger, bruiled, and the whites of four
eggs well beaten put them in the
water, and fet it on the fire ; when it
boils fkim it well, and after it has
boiled a quarter of an hour, take it off;
when cold, put it in an open veffel,
and take leven lemons, pare them, and
fqueeze in the juice, adding alfo the
rinds j then put to it a gill of good
ale yeaft, and, let it work for twenty-
four hours ; afterwards draw it off,
put it into your cafk, and in a fortnight,
if fine, you may bottle it off.
BIRCH WINE.
In March bore a hole in a birch
tree, a foot from the ground, into
which put a faucet, and the liquor
40
ENGLISH WINE?.
will run for two or chree days together,
without injuring the tree •, then flop
up the hole with a peg. (The next
year you might draw as much more
from the fame hole.) T.o every gallon
of liquor put a quart of honey, or two
pounds and a quarter of fugar, and ftir
it well together: boil it for an hour,
and fkim it all the time, adding a few
cloves and a piece of lemon peel j
when it is almoft cold, put to it as
much good yeaft as will make it work
like ale, and when the yeaft begins to
fettle, get your cafk, and after you have
fumigated it with a match, put in your
liquor. For twenty gallons put in a
gill of finings and the whiles and (hells
of four eggsj ftir it brifkly with a
ftaff, and let it (land fix weeks or longer,
then bottle it, and in two months it
will be fit for ufe ; but will greatly
improve bv time, and will drink better
at the end of the fecond year than the
firft.
ENGLISH WINES.
41
LEMON WINE.
Take fix large lemons, pare off the
rinds, cut them and fqueeze out the
juice, in which fteep the rinds, add-
ing to it a quart of brandy, and letting
it (land in an earthen pot clofe flopped
for three days; then fqueeze fix lemons
more, and to the juice put two quarts
of fpring water, and as much fugar as
will fweeten the whole; then boil the
water, fugar, and lemons together,
and Jet it (land till cold ; to which
add a quart of white wine and the firlt
mentioned lemons and brandy : mix
them together, and ftrain the whole
through a linen bag into your veffel,
then let it ftancl three months, and
bottle it off; taking care to cork and
wire your bottles very well. Keep it
in a cool place, or in fand, it will
be fit to drink in two months time.
f
42
• ENGLISH WINES.
CLARY WINE.
Take twenty-four pounds of Malaga
raifins ; pick and chop them very fmall,
then put them into a tub, and to each
pound allow a quart of water j let
them deep twelve days, dirring them
twice a-day, and take care to keep it
well covered all the time; thea drain
it off, and put it into a clean cafk, with
about half a peck of the tops of clary,
when in bloffom j afterwards clofe it
well up for fix weeks, and then bottle
it off. In two months, it will be fit
to drink. As there will be a good
deal offediment, it will be necedary to
tap it pretty high.
Take ten gallons of water, twenty*
five pounds of fugar, and the whites
of twelve eggs well beaten ; fet it over
the fire, and let it boil gently for an
hour, Ikimming it clean all the time :
ENGLISH WINES.
43
Then put it into a tub, and when ai-
moft cool put it into youi calk, w i th
about half a peck of clary tops and a
pint of new yeaft. Stir, it three times
a-day, for three days, and when it has
done working, dole it up : if fine,
you may bottle it in about four months.
. . . ■ • : ' : . )
WINE OF ENGLISH GRAPES.
n # - i •
L » - )r>
When the vines are well grown, fo
as to bring full clutters, be careful to
take off feme part of thofe leaves which
too much (hade the grapes, but not in
the hot feafon, left the fun Ihould too
fwiftly draw away their juices, and
wither them. Stay not till they are
all ripe at ounce, for then fome will be
over-ripe, and bruife or rot before the
underlings come to perfection ; but
every two or three days pick off the
choice or ripeft grapes, and fpread
them in a dry lhady place, that they
44
ENGLISH WINES.
may not be burft by the heat. Thus
thofe that remain on the vine, having
more heat to nourish them, will grow
larger and be fooner ripe ; and when
you have got a fuffieieht quantity, put
them into an open veflfe!, and bruiie
them well with your hands j or if the
quantity be too great, get a flat piece
of wood, faften it to the end of a ftaflf,
and gently prefs them with it, taking
care to break the (tones as little as pof-
fible, as that would give the wine a
bitter tafte. Having bruifedthe grapes
fo that they become a pulp, )ou mult
have a tap at the bottom of your cask $
then tie a hair cloth over your receiv-
ing tub, and let that out which will
run offitfelf, which will be found to be
the belli then take out the pulp, and
prefs it by degrees till the liquor is
fufficientiy drained off; after which
get a clean cafk, well matched, and
pour the liquor in through a fieve and
funnel to flop the dregs, letting it (land
ENGLISH WINES.
45
/
H , . ‘ . »
with a flate over the bung hole, to fer-
ment and refine for ten or twelve days j
then draw it, off gently into another
cafk, and put the flate on the bung-
hole as before, till the fermentation is
over, which you may know by its
coolnefs and pleafant fade. Thus of
your white grapes you may make a
good white wine, and of the red, a
wine much refembling claret ; but
fhould it want colour, (see claret
colouring,) the white grapes, if not
too ripe, will give it a good Rheniffi
flavour, and are very cooling. There
is alfo another fort of grape that grows
in England, which has much of the
fmell of mufk, and this may, by the
help of a little fugar, be brought to
pioduce a fine rich wine, much refcm-
bling canary or mufkadine, and alto-
gether as pleafant.
second.
Take ripe grapes, gathered on a dry
day, and put them into a prefs ; fqueeze
46
ENGLISH WINES.
them gently, fo as not to break the
Hones; then ftrain the liquor well, and
let it fettle in a calk ; after which draw
off the clear juice into a well-leafoned
and matched cask, and Hop it up clofe
for forty-eight hours ; then give it vent
near the bung-hole, and put therein a
peg that may be eafily moved, and in
two days time ftop it clofe up again.
It will be fit to drink in a quarter of a
year’s time, and will not be much in-
ferior in quality to French wine. To
feafon your cask, fcald it out with hot
water, and afterwards match it.
0 I ' ’ - i i j : ’'.1 rf(
To improve Vitiated Wines.
Take a pint of clarified honey, a pint
of water in which raifins of the fun have
been w^ell fteeped, and three gills of
good white wine or red (according to
the colour of the wine you wilh to im-
prove,) let them boil over a flow fire,
till a third part is wafted, taking off
ENGLISH WINES.
47
the fcum as fad as it rifes ; then put it
very hot into your vitiated wine, letting
it ftand with the bung out. After-
wards put into a linen bag a little mace,
nutmeg and cloves, and let it hang in
the wine by a firing for three or four
days. By this method, either new or
old wines will not only be fined, but
much improved other ways, for by it
they are recovered from their foulnefs
and decay, and acquire an agreeable
fmell and flavour. They may be (till
further improved, if, after taking out
the fpice, you hang in its place a fmall
bag of white muftard-feed, a little
bruifed. The work will then be com-
plete.
To restore British Wines that are Prick'd
Take and rack your wines down to
the lees into another cask, where the
lees of good wines are frefh : then
take a pint of flrong aqua vitas, and
48
ENGLISH WINES.
fcrape half a pound of yellow bees
wax into it, which by heating the fpirit
over a gentle fire, will melt: after
which dip a piece of cloth into it, and
when a little dry fet it on fire witli a
hrimftone match, put it into the bung-
hole, and flop it up clofe.
<\
* t < * • • • , r L' \ '
• • ( • . » * *■
—
A second Method of taking off the Acid , or re-
storing British Wines which are Prick'd
Firft prepare a frefii emptied cask,
that has had the fame kind of wine in
which you are going to rack, then
match it, and rack off your wine into
it, putting to every ten gallons two
ounces of oyfter powder, (see oyster,
powder) and half an ounce of bay
fait then get your (laff, and ftir it
we-’l about, letting it ftand till it is fine
which will be in a few days; after
w-hich rack it off into another good
cask, (previoufiy matched) and if you
I
ENGLISH WINES.
49
— «
can get the lees of fome wine of the
fame kind, it will improve it much. —
Put likewife a quart ol brandy to every
ten gallons, and if your calk, has been
emptied a long time, you muft match
it better on that account ; but if even
a new cafk, the marching muft not be
omitted. A frefh emptied calk is to
be preferred.
N. B. This receipt will anfwer for
all made wines.
To keep JVincs from turning Sour.
Put a pound of lead, which has
been melted into fair water, into your
calk, pretty warm, and Hop it clofe up.
Another Receipt to keep Wines from turning
Sour.
Boil a gallon of wine, with fome
beaten oyfter lhells and crab’s claws
burnt into powder, an ounce of each
F
50
ENGLISH WINES.
to every ten gallons of your wine j
then drain out the liquor through a
fieve, and when cold, put it into your
wine of the fame fort, and it will give
ir a pleafant lively tafte.
N. B. A lump of unflaked lime put
into your calk will alfo keep wine from
turning four.
T o take away the ill Scent of H ines.
Bake a long roller of dough, ftuck
well with cloves ; hang it in the calk,
and it will draw the ill fcent from the
wines into itfelf.
To sweeten Wines.
In thirty gallons of wine infufe an
handful of the flowers of clary ; then
add a pound of muftard feed, dry
ground, pur it into a bag and fink it
to the bottom of the cafk.
English wines.
51
For Wine when lowering or decaying.
Take one ounce of roach allum,
make it into powder j then draw out
four gallons of your wine, mix the
powder with it, and beat it very well
up for half an hour ; then fill up the
cask, and when fine (which will be in
a week’s time or little more) bottle it
off. This will make it drink fine and
brisk.
For Wine when ropy.
* v “
Tap your cask of wine, and put a
piece of coarfe linen cloth upon that
end of the cock which goes to the in-
fide of the cask then raek it into a
dry cask to thirty gallons of wine, and
put in five ounces of powdered allum.
Roll and fhake them well together,
and it will fine down, and prove a very
clear and pleafant wine.
52
ENGLISH WINES.
To sweeten a musty cask.
Take fome dung of a milking cow
when it is frefh, and mix it with a
quantity of warm water, fo as to make
it fufficiently liquid to pafs readily
through a large funnel ; but previoufly
dififolve in this water two pounds of
bay fait, and one pound of allum : then
put the whole in a pot on the fire, flir-
ring it with a flick, when near boiling
pour it into your cask, then bung it
tight, and {hake it well about for five
or fix minutes, as if rinfing it, and let
it remain in for two hours, then take
out the bung to let the vapor out ;
after which put in your bung again,
and give it another ftirring : in the
end of two hours more, you may rinfe
it out with cold water, till it comes
out perfectly clear : then have in readi-
nefs one pound of bay fait; and a
quarter of a pound of allum boiled in
a little water. Repeat this as you did
the former, and when emptied it will
be fit for ufe, or you may bung it up
for keeping.
• V
Foreign Wines.
The Method of making Wine in Grape
Countries.
\
Tli s is ufually done by treading
the grapes in a large vat with the feet,
fqueezing the juice well out of them
with a preis, and afterwards fermenting
it. The excellence of wine cojififts
in its being neat, fine, bright, and brisk,
without any tafie of the foil, and of a
clear fteady colour; having flrength
without being heady, body without
fournefs, and in helping without grow-
ing hard. The difference of flavour,
talte, colour, and body, in wines, greatly
depends on the different climates, foil’s,
method of prefling, g .thering, ferment-
ing,- together with toe various qualifies
of the grapes. Wines generally take
their names from the countries which
produce them.
/
54
FOREIGN WINES.
Directions for managing Wine Vaults-
The principal object to be attended
to in the management of wine vaults,
is to keep them of a temperate heat.
In order to which care muft be taken
to clofe up every aperture or opening,
that there may be no admiflion given
to the external air. The floor of your
vault flhould likewife be well covered
with faw-duft, which muft not be fuf-
fercd to get too dry and dufty, but
muft receive now and then an addition
of new, left, when you are bottling or
racking your wine, fome of the old
duft fhould fly into it. At moft vaults,
in the winter, it is neceflfary to have a
ftove or chafingdifh, to keep up a pro-
per degree of warmth, which is as near
temperate as you can get it. In the
fummer time it will be belt to keep
them as cool as you can : the ther-
mometer will be belt to be fixed in
that part of the vault where your wines
for fale or bottling are kept, and en-
foreign wines.
55
deavour always to have it as low as
temperate.
Directions concerning the Landing and Cellar-
ing of Wines in hot weather.
Let your wines (lay on the quay as
little as poflible, but get them Ipeediiy
to your vault ; and that they may be
kept from fretting, roll them to the
coldeft place in it; then take out the
bungs, and dip the bung-cloths in
brandy, adding to each of the cafks a
a quart of that liquor, and ftirring it
about the furface with a Hick ; aftef
which put the bungs flack on the holes,
and afler three days bung them up,
and ftillage them. In a week or ten
days fpile them in the head, to fee if
the fermentation has ceafed, and if it
has not, rack them off. If the wines
have age, and are for fale or prefent
ufe, they (hould be fined.
56
FOREIGN wines.
N. B. If the weather be cold when
your wines are landed, get them as
foon as you can to your vault, (tillage
them, and put as much faw-duft about
them as you can, to keep them warm,
and take off the chill. In two or three
days put into each of them a quart or
two of Drandy, and if they have fuffi-
cient age, in ten days or a fortnight you
may fine them.
Directions for racking Foreign dines.
Firft, Take care that your vault or
cellar is of a temperate heat, and that
your calks be fweet and clean. Should
they have an acid or mufty fmell, it
may be remedied by matching; and
if not clean, rinfe them well out with
clean cold water, and afterdraining, rinfe
well out with a quart of brandy, put-
ting the brandy afterwards into your
ullage calk. Then place your empty
calk on the (tillage, and put in your
FOREIGN WINES.
57
large funnel; if the wine you are go-
ing to rack off is fined, you muft rack
it off with a large cock ; then give
your full cafk vent by taking the bung
out, and have in readinefs two cans,
that when you are emptying one the
other may be filling j by which means
you will fooner accompliih your bufr-
nefs. When it has ceafed to run, puc
up your tilting jack, and get all the
fine off that you can, afterwards ftrain
the lees or bottoms through a flannel
or linen bag. As much of it as runs
fine, you may put to the reft of the
wine; but the bottoms of port is ge-
nerally put into the ullage cafk without
going through the filtering bag. In
racking wine that is not on the ftillage,
a wine-pump it to be preferred, though
a crane ismoftly ufed.
To manage and improve Red Port Wine
when poor and thin.
If your wines be found, but want
58
FOREIGN WINES.
ing in body, colour, and flavour, draw
out thirty or forty gallons, and return
the fame quantity of young and rich
wines, fuch as are generally brought
to this country for that purpofe. To
a can of which put three gills of co-
louring, with a bottle of wine or bran-
dy, in which half an ounce of cochineal
has been previoufly pounded and mix-
ed. Then whifk it well together, and
put it into your calk, ftirring it well
about with your ftaffi and if not
bright in about a week or ten days,
you may fine it for ufej previous to
which put in it at different times a
gallon of good brandy. If your port
wines are fhort of body, put a gallon
or two of brandy in each pipe, as you
fee neceffary. If the wines be in your
own ftock, put it in by a quart or two
at a time, as it feeds the wine better in
this way than putting it in all at once:
but if your wines are in a bonded cel-
lar, procure a funnel that will go down
FOREIGN WINES.
59
to the bottom of the cask, that your
brandy may be completely incorporat-
ed with the wine. When your port
is thus made fine and pleafant, you
may bottle it of, taking care after-
wards to pack it in a temperate place
with 'faw-duft or leaths. After which
it will not be proper to drink for at
leaft two months. When laying your
wines down in bottles, you fhould
never ufe new deal faw-duft, as that
Caufes it to fret too much, and often
communicates a ftrong turpentine fmell
through the corks to the wine; on
which account it is bell to mix it with
fome old faw duft, or to let it lie for
fome time before you pack with it.
The method of recovering prick' d Wines ,
Take a bottle of red port wine which
is prick’d, and put to it ha'f am oonce
of totalized fpirit of wine , thci. fhake
60
FOREIGN WINES.
the liquor well together, let it by for
a few days, and you will find it much
improved. Obferve, it mult be rec-
tified wine fpirit tartarized, for fpirit
of wine is rectified from malt fpirit,
which has not the fame effedl, nor is
the fmell fo pieafant as that of the
former. ,
N. B. If you cannot get the above
fpirit ready prepared, procure fome of
the beft re&ified wine fpirit, and im-
bibe fome fine alkaline falls, fuch as
that of tartar, and the fame end will be
anfwered.
To take of the Acid from a Pipe of Port
Wine a different way.
Firff, get a frefh-emptied port pipe,
and rack half of your wine into it;
then take a match of five inches long,
and an inch and a half broad, for each
of the pipes, and fet fire to them, put-
FOREIGN WINES.
61
ing them into the bung-holes, with one
end made laid bv driving in the bung
very tight. Then let them remain for
five minutes, after which roll them well
about, and on the day following rack
them both into one, adding half a pound
of ovfler powder and a quarter of a
pound of bay fair, together with an
ounce of tartarized fpirit of wine. Af-
ter which take a ftaff, and ftir it well :
then drive in your bung tight, and let
it remain three or four weeks. Then
get another frefh-emptied pipe (or you
may take the old one, after matching
it again) and rack off your wine from
the lees, the lees you may filter and add
to the reft. Then tafte your wines, and
if they be found, take a good hogfhead
of new wine, mix them together, with
two gallons of brandy, a quart of co-
louring, and two ounces of cochineal.
(see improved red port.) This
will make three hogfheads of good
wine. After which you may fine it for
G
I
62
FOREIGN WINES.
bottling, either for home ufe, or expor-
tation ; and when it has been in bottles
fix months, ii will be fit for ufe.
Acid.
In a general fenfe, denotes fuch things
as affedt the palate with a fharp four tafte.
All perfedt wines have naturally fome
acidity, and when this acidity prevails
too much, the wine is laid to be prick’d;
which is really a ftate of the wine’s
tending to vinegar: but the alkaline
fait, as that of tartar, imbibed by fpirit
of wine, has a diredt power in taking off
the acidity, and the fpirit of wine ope-
rates as a great prefervative of wines in
general. If this operation be performed,
prick’d wines will be perfedtly reco-
vered by it, and remain faleable for
fome time. The fame method may be
ufed to malt liquor juft turning four,
with equal advantage.
FOREIGN WINES.
63
The Method of managing Claret.
Claret is not a wine of a ftrong body,
(though it requires to be of a good age
before it be ufed) therefore it fhould be
well managed, and the belt method is to
keep it in a vault or cellar that is al-
ways pretty nearly of the lame heat, and
fhould be fed once every two or three
weeks with a pint or two of the beft
French brandy. You muft tafte them
frequently, to know what ftate they are
in, and ule your brandy accordingly,
taking care never to put much in at a
time, efpecially to thofe that you have
for immediate fale, as that would del-
troy the flavour of the wine, and make
it tafte fiery j but a little at a time in-
corporates with the wine, and feeds and
mellows it.
If your Claret be faint, and have loft
its colour, rack it into a frefh-empcied
hogfhead, upon the lees of good claret ;
then bung it up, putting the bung
G 2
64
FOREIGN WINES.
downwards for two or three days, that
the lees may run through it; after
which lay its bung up till it be fine;
and if the colour be not yet perfect,
rack it off again into a hogfhead that
has been newly drawn off, with the
lees ; then take one ounce of cochineal,
(beat in a mortar and infuied for fome
time in a bottle of wine,) fhake it up,
and put it into your hogfhead, and your
wine will by this method acquire both
a good colour and body. Or, take a
pound of turnfole, and put it into a gal-
lon or two of wine ; let it lie a-day or
two, and then put it into your veffel ;
after which lay the bung downwards
ora night, and the next day roll it about;
then lay it up, and it will have a perfect
colour.
Another Method of colouring Claret.
Take as many as you pleafe of dam-
J'pREIGN W/NES.
65
fons or black floes, and flew them with,
fome of the deepeft coloured wine you
can get, and as much fugar as will make
it into a fyrup. A pint of this will co-
lour a hogfhead of claret. It is alio
good for red Port wines, and may be
kept ready for ufe in glafs bottles.
A Remedy for Claret that drinks foul.
Rack off your claret from the dregs
or; fhtne frefh iees cf its own kind, and
t en take a doz m of new pippins, pare
them, and take away the cores or
hearts: then put diem in your hogfhead,
and if that is not fufficient, take a hand-
ful of the oak of Jerulalem, and bruife
it ; then put it into your wine, and ft ir
i very well. This not only takes away
the foulnels, but alfo gives it a good
fee nr. /v-'"*
66
FOREIGN WINES.
To fine a Hogshead of Claret .
Take the whites and (hells of fix frefli
eggs, and proceed as you do with Port
finings. Claret requires to be kept warm
in faw-dult when bottled.
Red Hermitage muft be managed
in the fame way as claret, and the whito
likewife, except the colouring, which it
does not require..
Burgundy fhould be managed in the
fame manner as red hermitage.
To manage and fine white Port wine .
White Port is a very ftubborn wine*
and requires to be fined and racked two
or three times before it will become foft
and pleafant.
When your wine has been for fome
time in the vault, take two ounces and
FOREIGN WINES.
67
a half of ifinglafs, beat it very fmall
with a hammer, and put it into two
quarts of ftale cyder or perry for forty-
eight hours j then whifk it up into a
froth in a can with fome of the wine;
and if the weather be temperate, put
into the finings a gill of marble fand,
whisking them well together : then
ftir your wine well with a ftaff, and
put in your finings, ftirring it well
about again for five minutes. You
muft leave the bung loofe for three
days, afterwards bung it up for a fort-
night, and rack, it off into a Madeira
pipe ufing iefs of the finings than
before. By this method your wines
will be much improved, and made to
drink foft and pleafant.
To improve a Butt oj Sherry wine .
If vour fherry be new, and fiery to
the tafte, rack it off into a fweet cask*
68
foreign wines.
add five gallons of mellow Lifbon,
which will take off the fiery tafte, and
make it drink mild; and to give it a
head, take a quart of honey, mix it
with a can of your wine and put it
into the cask when racking. By this
method fherry for prefent ufe will be
greatly improved having much the
fame effect upon it as age. Sherry for
fale in your vaults, flyou d always be
fined, as that improves it greatly.
\
To fine a Butt of Sherry wine.
Take an ounce and a half of ifin-
glafs, beat it with a hammer till you
can pull it into fmall pieces, then put
it into three pints of cyder or perry,
and let it remain twenty-four hours,
till it Becomes a jelly ; after which
put it into a can, with a quart or two
of wine, and whisk it well up with the
whites and fhells of fix frdh eggs;
FOREIGN WINES.
6$
=5
then if your butt be full, take four or
five gallons out to make room for the
finings, and take a ftaff and Itir the
wine in your butt well about with it ;
then nearly fill your cask of finings
with wine, whisk it well, and put it
in the butt; then take the ftaff, and
ftir it well about for five minutes;
afterwards put in the can of wine you
lookout, and put your bungin loofe, that
it may have vent. In two days you
may bung it up, and in eight or ten
it will be fit for bottling: when bot-
tled, pack it in a temperate place.
To fine Pale Sherry.
Pale fherry is generally {hipped from
Spain as fuch and is not as fiery as com-
mon fherry, but is ofcen made from it in
this country, by putting three pints of
fkim-milk with the whites of eight
eggs. They muft be beat well together
70
foreign wines.
in a can, and put in with your finings,
in the fame manner as you do for the
common fherry.
If your fherry be thin and poor, you
mult feed them with good brandy, as
you do other wines.
To improve a Pipe of Maderia wine.
Madeira is a very (long wine, and
is greatly efteemed in this country, yet
this wine requires age fully as much
as any other that comes to this king-
dom j for when new, it is both fiery
and very ftubborn ; on which account
many wine merchants fend their wines
round by the Weft-Indies before they
come to this country, by which they
are much improved, and fell at a higher
price ; yet there is a confiderable quan-
tity of it imported direft from Madeira
and this, with age and management,
may be made as good a wine as that
FOREIGN WINES.
71
which has been round to the Indies.
Maderia fliould he kept in a warmer
place than port wine, and therefore
requires a good body j which if it be
fhort of, you mud feed with brandy,
as you do other wines: or if de-
ficient in flavour or mellownefs, add
to it a gallon or two of good Malmfey
wine. If your wine be new, it will
require a larger quantity of finings than
wine of greater age.
To fine a Pipe of Madeira Wine when new,
J
Take three ounces ofF iflnglals, and
difiblve it (or if your wine have fuf-
ficient age, two ounces will be enough)
alfo one quart of fkim miik, and half
a pint of marble fand : put thefe all
together in a can, and whifk tlv m well
up with f me wine; if your pipe is
full, take out a canful to make room,
4
and dir your pipe well about ; then
7S,
FOREIGN WINES.
put in your can of finings, and dir
that well about with your ftaff for
five minutes; afcer which put the
other can of wine into it, and let it
have vent for three days ; then clof«
it up, and in ten days or a fortnight
it will be fine, and fit for bottling. —
Madeira when bottled fhould be pack-
ed with faw-dud in a warm place.
To fine Vidonia Wine .
Vidonia or Teneriffe wine is one of
the cheapeft wines imported into this
country. When it is fir it imported,
it has a harlh and acid tade ; but if
properly managed it will more refem-
ble Madeira wine than any other : fo
much fo, that in many places it is
made to pafs for it. In order, there-
fore to take off the harlhnefs, you
mud fine it down, and then rack it off
upon the lees Madeira or white port.
FOREIGN WINES.
73
fining it again with a light fining; and
if twenty or thirty gallons of good Ma-
deira wine were added, it would pafs for
Madeira.
To fine a Pipe of Viclonia.
Difiolve two ounces of ifinglafs, and
the whites and fhells of fix frefh eggs;
beat them well up together with a whifk
in a can, and add to them a gill of
marble fand ; after which manage >t
as you dootherfinings for wine. — Vido-
nia when bottled fhould be packed with
faw-dufl in a warm place.
Lisbon Wine.
There are two forts of this wine, the
mild and the dry ; but if you have
cither of them, by the help of other
wines you may make the other : Thus,
if your Lifbons are all dry, take out of
H
74
FOREIGN WINES.
your pipe thirty-five or forty gallons,
and put in the fame quantity of Cal-
cavella, ftir it well about, and this will
make a pipe of good mild Lifbon:
likewife, if your wine be all mild, take
the fame quantity out as mentioned,
before, and fill your pipe up with Mala-
ga fherry, ftirring it about as the other,
and you will have a good dry Lifbon
wine.
7 o fine a Pipe of Lisbon Wine.
The fame kind of fining which you
ufe for Vidonia will anfwer for Lifbon
wines; or you may fine your Lifbon
with the whites and (hells of fixteen
eggs, and a fmall handful of fait ; beat
it together to a froth, and mix it with
a little of the wines: then pour it into
the pipe, ibr it about, vnd let it have
vent for three days; after which bung
it up, and in a few days it will be fine.
foreign wines.
7 5
Lifbon when bottled fhould be packed
either in faw-duft or leaths in a tem-
perate place.
Bucella Wine.
There are two forts of this wine,
the one dry, and the other of a milder
forr. It is a plealant, though thin fu fir-
mer wine, yet may, by fining and rack-
ing, be much improved. In fining
it proceed in the fame way as with the
Madeira j only obferve, that if you do
not wifii it very pale you mud keep
the milk out of the finings. This is
a very tender wine and it fhould be
fed with a little brandy, for if kept in
a place that is either too hot or too
cold, it will be in danger of turning
foul; it fhould alfo be very well corked
with good corks. This wine when
bottled fhould be packed with leaths
in a temperate place.
h 2
7 6
foreign wines.
** ^
Malmsey, is a fweet and full r bo-
died wine, but bears a high price, and
is rather fcarce. When you choofe it,
fee that it is full, pleafant, dne, and of
a good colour. In fining you may
proceed as in the Madeira ; or, take
twenty frefh eggs, beat the whites,
yokes, and fhells, all together, and ma-
nage it as you do other finings.
Calcavella, Sweet Mountain, Pac-
ceretta, and Malaga fhould be ma-
naged and finded ill the fame manner as
Lifbon wine.
Tent Wine, Muskadine, Sack, and
Bastard fhould be managed the fame
as Malmseys, and lined with fixteen or
twenty frefh eggs, and a quart or three
pints of fkim milk; in managing which
proceed as you do in other finings.
Old-hock and Vindegraw, are
thin but pleafant wines, and fhould be
FOREIGN WINES*
77
fed with a little good brandy, and fined
if neceffary, with the whites and fhells
of fix or eight eggs. Old-hock is a
Rhenifh, and Vindegraw a French wine
they are much drank, at meals.
White Creamery, generally comes
from France in bottles, and fhould al-
ways be packed in a cold place.
To viake Claret and Port Wine roug her.
Put a quart of claret or port to two
quarts of floes j bake them in a gentle
oven or over a flow fire, till a good part
of their moifture is ftewed out; then
pour off the liquor, and fqueeze out
the reft. A pint of this will be fuftl-
cienl for thirty or forty gallons.
To make wine settle well.
Take a pint of wheat, and boil it in
a quart of water, till it burft and be-
h 3
78
FOREIGN WINES.
come fofr j then fqueeze it through a
]inen cloth, and put a pint of the liquor
into a hogftiead of unfettled white wine ;
ftir it well about, and afterwards it will
become fine.
To improve white wine.
If your wine have an unpleafant tafte,
rack one half off ; and to the remain-
ing half add a gallon of new milk, a
handful of bay fait, and as much rice;
after which take a ftaff, beat them well
together for half an hour, and then fill
up the cafk and “when you have rolled it
well about, (tillage it, and in a few days it
wil1 be much improved. If your white
wine is become foul and has loft its co-
lour, fora butt or pipe take a gallon of
mornings milk, put it into your cafk,
and ftir it well about with your ftaff;
then fet it with the bung upwards, and
when it has fettled well, put in three
ounces of ifinglafs made into a jelly.
FOREICN WINES.
79
— — -■ LI- I ■■ ■■ I I IH
together with a quarter of a pound of
loaf fugar fcraped fine j ftir it well about
and on the day following bung it up,
In a few days more it will fine, and have
a good colour.
Directions for fining a Pipe of Port wine.
It is the opinion of many private gen-
tlemen in this country, that red port
wine fhould be bottled in its rough
Hate, wichout being firlt bright they
therefore dir their wine about well
before they bottle it j but this is cer-
tainly' a miftake, as in the bottoms or
fettlings of wines a confiderable quan-
tity of acid is contained. It will be
better to keep it in a good temperate
vault or cellar till it becomes bright, or
elfe to fine it down. Some of the mod
experienced and extenfive vintners in
this country always fine their port
wines, both for bottling and felling, in
80
FOREIGN WINES.
wood, if convenient, as that takes away
their foulnefs, and renders the wines
foft and pleafant to the tafte. The
ufual method however is as follows : —
Take the whites and fhells of eight frefh
eggs, beat them in a wooden can or
pale with a whifk, till it becomes a
thick froth ; then add a little wine to
it, and whifk it up again. If your
pipe is full, take out four or five gal-
lons of the wine to make room for the
Finings ; then take your ftaff, and ftir it
well about; after which put in your
Finings, flirring it well again for five
minutes j afterwards put in the can of
wine that you took out, leaving the
bung out for a few hours, that the froth
may fall ; then bung it up, and in eight
or ten days it will be fine and fic for bot-
Jing.
N. B. If the weather be warmer
than temperate, you mult add a pint of.
frefh-water fand to your Finings.
FOREIGN WINES.
bl
Hippocrates' Sleeve or Filtering Bag.
This is a very neceflfary thing for
wine and fpirit merchants, whereby
they may fine all their bottoms of wines
and foul fpirits, though ever fo thick.
If your compound goods be too thin,
and do not come off fine after repeated
ftrainings, get fome alabafter powder,
and mix it with them j they will not
acquire any ill flavour from the ufe of it.
This bag or sleeve is made of a yard
of either linen or flannel, not too fine
or dole, and sloping, fo as to have the
bottom of it run to a point, and the
top as broad as the cloth will allow. It
mult be well fewed up the fide, and the
upper part of it folden round a wooden
hoop, and well faftened to it ; then tie
the hoop in three or four places with a
cord to fupport it j and when you make
ufe of it, put a can or pale under it to
receive the liquor, filling your bag with
the fedimentSj after it has ceafed to
82
FOREIGN WINES.
run, wafh out your bag in three or four
clear waters, and then hang ic up to dry
in an airy place, that it may not get
mufty.
A wine dealer fhould always have two
bags by him, one for the red and the
other for the white wines.
Directions to make Oyster Powder.
Get fome frefh oyfter (hells, wafh
them, and fcrape off the yellow part
from the outfide j lay them on a clear
fire till they become red hot ; then lay
them to cool, and take the fofteft part,
powder it, and fift it through a fine
fieve j after which you may ufe it im-
mediately, or keep it in bottles well
corked up, and laid in a dry place.
How to make a Match.
Melt fome brimflone, and dip into it
foreign wines.
8.-5
a piece of coarfe linen cloth; of which
when cold, take a piece about an inch
broad and five inches long, and fet fire
to it, putting it into the bung hole,
with one end fattened under the bung,
which mutt be driven in very tight:
let it remain for a few hours before you
remove it out.
general Method with Finings.
Firft put your finings (when ready)
into a can or pale, with a little of that
which you are going to fine ; whifk them
up all together till they are perfectly
mixed, and then nearly fill up the can
with your liquor, whifking it well
about again ; after which, if your cafk
be full, take out four or five gallons to
make room; then take your ftaff, and
g;ve it a good ttirringj next whifk
your fi ; gs up, and pu. them in; after-
wards ftirring it well up witn your
81
FOREIGN WINES.
ftaff for five minutes. Then drive
your bung in, and bore a hole with a
gimblet, that it may have vent for three
or four days, after which drive in your
vent peg.
To make colouring for Red, French IV hies.
Take four ounces of turnfole rags,
put them into an earthen vefiel, and
pour upon them a pint of boiling water;
then cover the vefiel up clofe, and let
it ftand till cold, afterwards draining
off the liquor. A little of this will
colour a large quantity of wines: it
may be made with brandy inflead of
water, and if you make it into a fyrup
with fugar, it will keep the longer.
N. B. It has been the general me-
thod with wine coopers to fteep the
turnfole cold in wine, for a night ; and
the day following to wring it out with
their hands, and ufe it. This method
is one of the beft.
■ ■: '._rv 1 .s
Cyder and Perry.
To make Cyder.
Take red-ftreaked pippins, pear-
mains, pennetings, golden pippins, &c.
when they are fo ripe that they may be
fhaked from the tree with tolerable
eafe ; bruife or grind them very fmalJ,
and when they are become a mafh, put
them into a hair bag, and fqueeze them
out by degrees;* next put the liquor,
drained through a fine hair fieve, into
a calk well matched ; then mafh the
pulp with a little warm water, adding
a fourth part when prefled out, to the
cyder. To make it work kindly, heat
a little honey, three whites of eggs,
and a little flour together; put them
into a fine rag, and let them hang down
by a firing to the middle of the cyder
cafk; then put in a pint of new ale
i
86
CYDER, SZC.
yeaft pretty warm, and let it purge
ltfelf from drofs five or fix days; after
which draw it off from the lees into
fmaJler calks, or bottles, as you have
occafion. If you bottle' it, take care
to leave the liquor an inch Ihort of the
corks, leff the bottles burft by the fer-
mentation. If any fuch danger exifts,
you may perceive it by the hiding of
the air through the corks; when it
will be neccffary to open them, to let
out the fermenting air. In winter
cover up the bottles and calks warm;
but in fummer place them in as cold a
place as you can, left the heat Ihould
make them ferment and built the bot-
tles, or the liquor become mufty. — That
it may the better feed, and preferve its
ftrength, put a fmali lump or loaf fugar
into every bottle.
Another way to make Cyder.
: , '
Take pippins, pearmains, or parreys.
CYDER, &C.
87
before they are fully ripe, and let them
lie a day or two on a heap to fweat;
then grind them, prefs out the juice,
and put it into a hogfhead, leaving ic
room to work. Let it have no vent,
except a little hole near the hoops j and
pur in three or four pounds of raifins
and two pounds of fugar, to make ic
work the better; then rack it off, and
in order to fine and mellow it, put apinc
of finings to thirty gallons; afterwards
put it into fmall cafks, clofe flopped,
leaving a fmall hole as before, left it
fhould work after it is racked off; then
put into the cafk a few raifins to feed
it, and bottle it off about March.
* ' ‘ • * l ’ ' t
>1 . • > # * i I i I '•
You muft never mix fummer and
winter fruit together; but if you would
have your cyder ftronger than by the
common method of making ir, put your
apples into a lever prefs, fqueeze them
nightly, and let it work as before.
N. B. When the juice of apples has
i 2
88
CYDER, &C.
not been well purified, it foon corrupts ;
the dregs which remain mixed with
the liquor being fmall pieces of the ap-
ples, which give the cyder an unplea-
fant rotten taife. In order ro purify it,
ufe ifinglafs finings; and to prevent
the cyder from growing four, put a little
muftard in it. Apples of a bitter tafte
produce the ftrongeft cyder.
■—
( * *# ' ' * ♦
To yianage Cyder .
. * ■ j ‘ i 4 - I> i k* • •
To fine and improve the flavour of
one hogfhead, take a gallon of good
French brandy, with half an ounce of
cochineal, one pound of allum, and
three pounds of fugar candy; bruife
them all well in a mortar, and infule
them in the brandy for a day or two;
then mix the whole with your cyder,
and flop it clofe for five or fix months.
After which, if fine, bottle it off.
CYDER, &C.
89
To males a cheap Cyder from Raisins.
Take fourteen pounds cf raifins w ith
the ftalks j wafh them out in four or
five waters, till the water remains clear ;
then put them into a clean cafk with
the head out, and put fix gallons of
good water upon them ; after which
cover it well up, and let it ftand ten
days. Then rack it off into another
clean cafk, which has a brafs cock in
it, and in four or five days time it will
be fit for bottling. When it has been in
bottles feven or eight days; it will be
fit for ufe. A little colouring fhould
be added when putting it into the cafk
the fecond time. This is a nice fum-
mers drink : the raifins may afterwards
beufed for making vinegar. See Vine-
gar.
Cyder and Perry, when bonded in hot
weather, fhould be left a day, or two un-
corked that it may get flat ; but if it is
too flat in the cafk, and foon wanted
i 5
90
CYDER, &C.
for ufe, put in each bottle a fmall lump
or two of fugar candy, four or five rai-
fins of the fun, or a fmall piece of raw
beef; any of which wilt much improve
your liquor, and make it brifker. Cy-
der fhould be well corked and wired*
and packed upright in a cool place. A
few bottles may always be kept in a
warmer place* to get ripe, and be ready
for ufe.
Perry is made after the fame man-
ner as cyder, only from pears, which
muft be quite dry. The belt pears, for
this purpofe are fuch as are lead: fit for
eating, and the redder they are the bet-
ter.
Malt Liquor.
a
DIRECTIONS FOR BREWING ALE,
beer, &c.
>»'V*V**>~>**"4'*4-*4*'0**
Of the Nature and Properly of Water .
WATER out of rivers or ponds is
the beft, unlefs polluted by the melt-
ing of fnow, or by water from clay or
plowed lands. Snow water will re-
quire a greater proportion of malt than
others. If you have not river water,,
that from a pond, whofe bottom is not
too mudy, and which is fed by a
fpring, will anfwer the purpofe, as the
fun foftens and reftifies it. Very hard
water, drawn from a deep well into a
wide cittern or refervior, and expofed
to the air and fun, with a little pow-
dered chalk thrown in, may be ufed.
92
MALT LIQUOR.
Rain water is to be choien next to river
water; though all waters which will
raife a lather with foap may be fafely
ufed in brewing.
How to Choose good Malt «
$
\ v
Malt is chofen by its fweet fmell,
mellow tafte, round body, and thin
jfkin. There are two forts in ufe, the
pale and the brown ; the former of
which is moftly ufed in private fami-
lies, and the latter in public brew-
houles, as it appears to go further, and
gives the liquor a higher colour. The
fweeteft malt is that which is dried with
oak or cinders; in grinding which fee
that the mill be clean from duft, cob-
webs, &c. and fet fo as to crufh the
grain, without grinding it to powder ;
for you had better have fome fmall grains
slip through untouched, than have the
whole ground too fmall, which would
malt liquor.
33
caufe it to cake together, and prevent
the goodnefs from being extracted
How to Choose Good Hops.
4#
Hops are chofen by their bright
green colon-, fweet fmell, and clammi-
nefs when rubbed between the hands.
OJ the Brewing Vessels.
For a copper holding twenty gallons,
the mafh-tub ought at lead: to contain
four bufhels of malt. The copper,
with room for mafhing or ftirring, the
coolers, and working tubs, may be ra-
ther fitted to the convenience of the
room, than to any particular fize, as if
one veflel be not fufficient you may
take another.
94
MALT LIQUOR.
Of cleaning and Sweetening casks.
If a cafk, after the beer is drank out,
be well flopped, to keep out the air,
and the lees be luffered to remain in it
till you want to ufe it again, you will
only need to fcald it well, taking care
that the hoops be well driven on, be-
fore you fill itj but fhou'id the air get
into an empty calk, it will contrad an
ill fcent, notwithftanding the fcalding ;
in which cafe a handful of bruifed
pepper, boiled in the water you fcald
with, will remove it, though the fureft
way is to take out the head of the cafk,
that it may be fhaved, then burn it a
little, and fcald it for ufe : if this can-
not conveniently be done, get fome
lime-ftone, put about three pounds into
a barrel, (and in the fame proportion for
larger or fmaller vefiels.) Put to it
.about fix gallons of cold water, bung it
up, (hake it about for fome time, and
afterwards fcald it well. Or, in lieu of
lime, you may match it well and lcald
m
MALT LICtUOR.
95
it. You will then find the ill fmell
entirely removed. If your cafks be
new, dig holes in the earth, and lay
them in, to about half their depth, with
their bung-holes downwards, for a
week. After which fcald them well,
and they will be ready for ufe.
Of Mashing or Tacking your Liquor.
, V) •
Of two bufhels of malt, and one
pound and a half of hops ; you may
make eighteen gallons of good ale,
eighteen gallons of good table beer,
and nine gallons of fmall beer; for
which a copper containing twenty-four
gallons would be moft convenient ;
you may heat your firft copper of li-
quor for rm filing, and ftrew over
two handfuls of bran or malt ; by
which you will fee when it begins to
boil, as it will break arid cur’le, after
which it will be proper to be let off
96
MALT LIQ^UOR.
into the mafh-tub, where it may re-
main till the ftream is fpent, before you
put in your malt. Or, you may put
in one gallon of cold water, which will
bring it fooner to a proper ftate for
tmfhing, which you may begin to do
immediately, ftirring it all the while
you are putting in the malt j of which
keep out about half a bufhel dry, to
ftrew over the reft when you have done
ftirring, which will be as foon as you
have well mixed it with the liquor, and
' prevented it from clotting. After the
dry malt is fpread, cover your mafh-
tub with the malt-facks or cloths ; that
you may lofe none of the fpirit, and let
them remain for an hour ; in the mean
time get another copper of liquor hot,
and in an hour and a half begin to let
off your firft wort into your under-
back j then receive a pail of your firft
running, and throw it again upon the
malt. You will find that the malt has
fucked up one fourth of the firft cop-
MALT LIQUOR.
97
— — , .. ■ „„ ~ — ■ .... ■
per of liquor, it will therefore be ne-
ceffary, in order to make up your
quantity of wort for the ftrong ale, to
add as much of the fecond copper,
throwing it by bowl-fuls over the malr,
and giving it time to foak through j
keeping it all the while running by an
eal'y ftrenm, till you perceive you have
about twenty-two gallons, which in
boiling and working will be reduced to
eighteen gallons. If while you are
letting it off, you throw into the under-
back about half a pound of hops, it
will be preferved from foxing, growing
four, or becoming ropy. Your firlfc
wort being all run off, you tr.uft fatten
the tap of the mnfh-tub, and take the
fecond mafhing, (tirring up the malt
as you did at firft ; then cover it clofe
for an hour and a half; put Jikewife
the fame quantity of hops in rhe under-
back, as you did for the fi.ft liquor ,
but if you intend to make nine gallons
of fma’.i beer, one hour will be I'ufncU
K
\
98
MALT LIQUOR.
ent for the fecond to remain on the
malt, but the third will require an hour
and a half j and as it runs off you muffc
repeat it again the fecond time, and it
will be good beer. Mean while fill
your copper with the firft wort, and
boil it very brifkly with another half
pound of hops, taking great care to
avoid the extremes of under or over
boiling, as either of them will mate-
rially injuire the ale j for if not boiled
enough, the liquor will tafte raw,
fweer, and fickly, and cannot retain the
virtue of the malt, nor be a wholefome
drink. On the other hand, if it be
fuffered to boil too long, it will thicken,
and be prevented from ever being fine
in the cafks, or agreeable to the palate.
The breaking or curdling of the wort
fhould be your guide ; for if you boil
the wort an hour, (which is the ufual
time,) and fhould take it out of the
qopper before si is broke or curdled, it
will be mismanaged i but when it has
MALT LIQUOR.
99
boiled a while, take fome in an hand-
bowl, at feveral times j and when you
find it is broke into i'mall particles, it
is nearly enough ; a few minutes logg-
er will produce large flakes. This
then is the time to drain it off, and
put it into cooling tubs as lhallow as
poffibie, and as the liquor cools, it may
be put into the working-tub, that the
coolers or tubs may be at liberty for
the other wort, which may ue ready to
drain off. As foon as your firft wore
is drained off put in the fecond, with
the fame quantity of frefh hops as be-
fore, and one pound of treacle. Your
hops mu(l never be boiled twice, and
•you mud take care with this, as well
as the fird, when it breaks, to drain it
off dire&ly. The third wort will be
too fmall to break, you mud therefore
boil it an hour, and when drained off,
put it to cool in a {hallow body as foon
as poffibie, that it may be kept from
foxing, which it is apt to do if put in
k. 2
100
MALT LIQUOR.
too large a body ; but if you have not
convenience for this, take an hand-
bowl, and keep ftirring it up till it is
cool enough to put your yeaft in. In
putting your wort together, take care
not to difturb the fediment at the bot-
tom of your tubs ; but let it be taken off
as clear as pofilble, as the want of this
precaution will eaufe an undue fermen-
tation, which mull be avoided. When
it is lukewarm proceed to ferment it
in the following manner : Procure a
pint of yeaft, and mix it with a quart
of the wort with your hand in a bowl ;
.then fet the bowl to fwim on the worr,
and cover it up. In a fhort time it will
work over, and fet the whole to fer-
menting. When the yeaft has taken
effetft, mix it all well together, after.,
wards fetcing the bowl to fwim on its
furface ; then cover it, and in two days
at moft it will be fit to tun into your
calks ; but immediately before you do
this, take off nearly all the yeaft; then
MALT LICiUOR.
101
take out alfo the liquor, but fo gently
as not to difturb the bottoms. It will
work in the calks about a week, after
which put the bung in gently ; and
■when it has done working put the bung
in very tight, with a piece of coarfe
cloth about it. In three weeks or a
month it will be ready to tap ; but if in
pegging the cafk you find it not fine.
Jet it ftand a few weeks longer, when
it will be both fine and pleafant.
If you would extract almoft all the
goodnefs of the malt in the firft wort,
for very ftrong beer, begin to let off
foon after you have mafhed, (by a
fmall ftream) throwing it upon the
malt again as it comes out for an hour,
flirting it all the time ; then let it run
off by a fmall llream as before : and
when you have your quantity for
ftrong beer, proceed in your fecond
malhing in the fame manner as the firlh
During the time of removing jowli-
* 3
/
102 MALT LIQUOR.
quor out of the copper, it is of impor-
tance to take care to preferve it from
burning; in order to which you fhoultl
always contrive to have the fire low (or
elfe to damp it) at the time of empty-
ing, and to be very expeditious in put-
ting in frefh liquor.
SOME RECEIPTS FOR FINING
MALT LIQUOR.
* <*
EIRST.
To fine and improve a cafk of beer,
take an ounce of ifinglafs, cut it fmall,
and boil it in three quarts of beer, till
it is all difiolved ; let it (land till quite
cold, then put it into the cafk, and ftir
it well with a flick; this beer fhould
be tapped foon, becaufe the ifinglafs. is
apt to make it flat as well as fine.
MALT LIQ^J OR*
103
h-
SECOND.
Put in two or three handfuls of fmall
red fand, ftirring it well ; then bung it
clofe down.
third.
Boil a pint of wheat in two quarts of
water, and fqueeze out the liquid through
a fine linen cloth. A pint of it will be
fufficient for a kilderkin, and will fine
and preferve it.
FOURTH.
Take a handful of fait, and as much
chalk lcraped fine, and well dried ; then
take fome ifinglafs, and dififolve it in
fome (tale beer, till it is about the con-
fidence of fyrup ; (train it out, and add
about a quart to the fait and chalk, with
two quarts of mobiles. Mix them all
well together with a gallon of the beer,
which you mud draw off ; then put it
into the cafk, and take a dick, flit into
101-
MALT LIQUOR.
four parts at the lower end, and ftir it
well about till it ferments. When it
"has fubfided, ftop it up clofe, and in two
days you may tap it. This is fufficient
for a butt.
FIFTH.
Take a pint of water, and half an
ounce of unflaked lime j mix them well
together letting the mixture ftand for
thsee hours, that the lime may fettle at
the bottom. Then po-ur off the clear
liquor, and mix with it half an ounce
of ifinglafs, cut fmall and boiled; in a
little water, pour it into the barrel, and
in five or fix hours it will become fine*
TO RECOVER BEER WHEN FLAT.
FIRST.
9
Take four or five gallons out of a
hoglhead, and boil it with five pounds
MALT LIQUOR. 105
«■■■«■ «... .1 ...■.■-■M. — l-. ..— I.— Ml ■ ■>
of honey; fkim it well when cold, and
put it into the cafk again j then (top k
up dole, and it will make your liquor
drink, ftrong and pleafant.
second.
Take two ounces of new hops, and a
pound of chalk broken into feveral
pieces ; put them into the cafk, and
bung it up clofe. In three days it will
be fit to drink. This is the proper
quantity for a kilderkin.
THIRD.
Take a fine net, and put into it about
a pound of hops, with a (tone or fome-
thing heavy to fink it to the bottom of
the cafk. This is fufficient for a butt;
but if your cask be lefs, ufe the hops in
proportion. Tap it in fix months; or
if you with to have it fit to drink fooner,
put in fome hops, that have been boiled
J06
malt liquor.
a Hi ore time in the firft wort, either with
or without a net.
There are two reafons why beer that
is kept a confiderabie time drinks hard
and Hale. 7 he firft is, the great quan-
tity of fediment that lies at the bottom
of the cask. When negle&ed to be
cleaned, there is frequently found a pail-
ful and fome times more. Now this
compound fediment of malt, hops, and
ye aft, fo effefts the beer, that it partakes
of all their corrofive qualities, which
renders it prejudicial to health, generat-
ing various chronical and acute difeafes;
therefore during the whole procefs of
brewing, mix not the leaft fediment
with the wort, in removing it from one
-tub or cooler to the other* efpecially
be careful when you tun it into the
cask, not to difturb the bottom of the
working tub, which would prevent its
ever being clear and fine. The fecond
reafon is, keeping it too long in the
malt liquor.
107
working tub. Pcrfons who make a
profit oftheyeaft frequently promote an
undue fermentation, and keep it con-
fiantly in that ftate for five or fix days
this caufes aJJ the fpirit that fhould
keep the beer foft and mellow to evapo-
rate, and it will certainly get ftale and
hard, unlels it has fomething to feed on
that is wholefome, and better than its
own natural fediment. I (hall there-
fore give feveral receipts for this pur-
pofe, as follows.
first.
To a quart of French brandy put as
much wheat or bean flour as will make
it into a dough, and put it in long pieces
at the bung hole, letting it fall gently
to tne bottom. This will p: event the
beer growing dale, keep it in a mellow
ftate, and increafe its ftrength.
108
MALT LlQUQRv.
SECOND.
f * *
To one pound of treacle or honey add
one pound of the powder of dried oyfter
(hells, or of foft mellow chalk ; mix
thefe into a ftiff pafte, and put it into the
butt. This will preferve the beer in a
foft mellow ftate for a long time.
third.
Dry a peck of egg fhells in an oven,
break and mix them with two pounds
of foft mellow chalk ; and then add fome
water wherein four pounds of coarfe fu-
gar has been boiled, and put it into the
cask. This will be enough for a butt.
Mike ufe of any of thofe receipts
which you mod approve off; obferving
that your paste or dough muft be put
into the cask when the beer has done
MALT LIQUOR.
109
working, or foon after, and bunged
down. At the end of nine or twelve
months tap it, and you will find it an-
fwer your expectations. By adopting
this method with beer, you will alwavs
have a fine, generous, wholefome, and
agreeable liquor.
It is the practice of fome perfons to
beat in the yeaft, while the beer is
working, for ieveral days together, to
make it ftrong and heady, and to pro-
mote its fale. This is a wicked and
pernicious practice. Yeaft is of a very
acrimonious and narcotic quality, and
when beat in for feveral days together,
the beer thoroughly imbites its hurtful
qualifies. It is not difcoverable by the
tafte, but is very intoxicating, and in-
jures the whole nervous lyftcm, caufing
debility and all its confequences. There-
fore let your wort have a free, natural,
and light fermentation, and one day in
the working- tub will be long enough
L
no
MALT LIQJJOR.
in cold weather, but turn it the fecond
day at the fartheft, throw out the whole
brewing, and afterwards introduce no
improper ingredients. When you have
occafion to fine, preferve, or recover
beer, make ufe of any of the preceeding
receipts. If you are partial to a com-
pofition of many more ingredients than
what is in beer, I would recommend
Porter.
To brew a Hogshead of Purler.
Take two bufhels and a half of high-
coloured malr, three pounds of hops,
two pounds and a half of treacle, four
pounds of colouring, two pounds and a
half of liquorice root^ one ounce of
Spanifh liquorice, and of fait, falts of
tartar, allurrs, capfium, and ginger, of
each a fmall quantity. The malt muft
be maflied in the fame manner as in
MALT LIQJJOR.
1 1 i
brewing ale, and the hops boiled alio
the fame; and when boiled the other
ingredients mufl be added. Porter
mult be fined as foon as it has done
working, unlefs you intend to rack it
off; in which cafe defer the fining until
that time. The fourth receipt for fin-
ing ale will anfvver alfo for porter.
When you put in the finings, flir it
well up with your ifafi', and let the
bung remain out for nine or ten hours.
Your butt mud not be too full, for if
there is not room for the porter to
work, it -will not readily go down.
To Bottle Porter, Ale, Me.
In the firft place your bottles fhould
be clean, fweet, and dry, your corks
found and good, and your porter or ale
fine. When you fill the bottles, if for
home confumption, they fhould not be
L 2
112
MALT LIQUOR.
mvmrmrw-rvmmrmrmmmmKim-wv .^.w^ir--»nen’ u m iwmmr*mr~r-rmm+
corked till the day following; and if
for exportation to a hot climate, they
mutt ftand three days or more, (if the
liquor is new, it fhould be wed corked
and wired ; but for a private family,
rhey may do without wiring, only they
fhould be well packed in faw-dult, and
Hand upright. But if you want fome
ripe, keep a few packed on their Tides,
fo that the liquor may touch the corks,
and this will loon ripen, and make it fit
for drinking.
0
There are feveral methods of ripen-
ing porter or ale, if flat when bottled,
among which are the following: When
you are going to fill your bottles, put
into each of them a tea-fpoonful of
raw brown fugar : or, two tea-fpoon-
fuls of rice or wheat : — or, fix raiflns.
Any of thefe will anfwer the purpofe.
MALT LIQUOR.
113
For Brewing Spruce Beer.
Take a pot and a half of the effence
of fpruce, (which is fold at the drug-
gifts) eighteen gallons of water, eigh-
teen pounds of treacle, half a pint of
good yeaft, and half an ounce of ifin-
glafs, cut fmall and diffolved into a
jelly, with a little ftale cyder or perry.
Firft boil your water, and then mix the
treacle with it, and put it into a calk,
when nearly cold mix up your fpruce
with a little of it, and put it into the cafk
with the yeaft ; then ftir it well up, and
let it work with the bung out for three
or rour daysj after which put in the
finings, and ftir it about. ' Then put in
the bung, and when it has ftood ten days,
bottle it off.
N. B. It fhould be drawn off into
quart ftone bottles, and wired.
l 3
I
f
Vinegar.
VINEGAR is a penetrating liquor,,
made from wines, perry, porter, ale*
fugar, raifins, goofeberries, currants,
cowflips, 8iC. and is of great ufeand va-
lue both for fauce, pickling, and medi-
cine. The following receipts will be
a fufficient guide in making and ma-
naging it in the cheapeft, eafieft, and
belt methods.
Wine Vinegar .
Take of any fort of wine that has
gone through fermentation, and put it
V1NEC.AK.
115
in a calk that has had vinegar in ; then
take fome of the fruit of Italks of which
the wine has been made, and put them
wet into an open-head calk, in the
fun, with a coarl'e cloth over the top of
it, for fix days j after which put them
in your vinegar, and ftir it well about j
then put it in a warm place, if in win-
ter, or if in hot weather, put it in a
yard, in the fun, with a Hate over the
bung. When your vinegar is four
enough, and fine, you may rack it off
into a clean four calk, and bung it up ;
then put in your cellar for ufe.
1 •'*'/! "'i'l' ! 'a J' I r *•
N. B. The lees of prick’d wine is a
very proper ingredient in vinegar.
Cyder Vinegar.
" •»
’ ! J 14
The pooreft fort of cyder will ferve
for vinegar, in managing which pro-
116
VINEGAR.
ceed as follows : Firft draw off your
cyder into a calk that has had vinegar
in before, then, put fome of the apples
that have been prefsed into it, fet the
whole in the fun, and in a week or nine
days it may be drawn of into another
calk. This will make good table vine-
gar.
Vinegar from the Refuse of Fruits.
Take the fkins of raifins after they
have been uled in making wine, and
pour three times their own quantity of
boiling water upon them ftir them well
about, and then fet the cafk in a warm
place clofe covered, and the liquor in
a few weeks time will become a found
vinegar, which, drawoff from its fedi- '
ments, put into another cafk, and well
bunged down, will be a good vinegar
for a table.
VINEGAR.
1 17
Vinegar from, beer.
Take a middle fort of beer, well
hopped, and when it has worked well
and is become fine, put home grapes
or raifins with their ftaiks into it, to
every ten gallons of beer a pound j. then
Itir them well about in a tub, and when
the fediment has fettled to the bottom,
draw off the liquor into another cask,
and fet it in the fun with the bung out*
and a flate on it. In about a month
or fix weeks it will be a very good
vinegar, and when ready, draw it off
into another cask, bung it well up, and
keep it in your cellar for ufe. This
will do for pickling.
liaising Vinegar.
To every gallon of fpring water put
three pounds of Malaga raifins, in a
118
vinegar.
earthen jar, and place them where they
may have the fun from May to Mi-
chaelmas ; then prefs it all very wel),
and tun the liquor up into a ftrong
iron-bound cask, to prevent it from
burfling. It will be very thick and
muddy when firft prefled, but will be-
come fine in the cask, where it muft
remain untouched for three months
before it be drawn off, when it will
prove an excellent vinegar for table
efe.
Another Vinegar jrom Raisins .
Take what quantity of water you
pleafe, put it into a jar, and to every
gallon of water put two pounds of
Malaga raifins j then cover your jar up,
and fet it in the fun, or a warm place
till it is fit for ufe.
VINEGAR.
119
Third Vinegar from Raisins.
When the raifins of which your
cyder was made (see cyder) have
remained dry in an open-headed veffel
for fourteen days from the time your
cyder was drawn off, in order to be-
come four, then put of the fame li-
quor of which your cyder was made
(or water) as much as will cover the
raifins, and let it (land covered with a
coarfe cloth fourteen days, in which
time it will become a fine and pleafant
vinegar, and may then be bottled off
for ufe, and will improve the longer it
is kept.
Gooseberry Vinegar.
Take fome goofeberries, fully ripe,
and btuife them all to a mafh j then
meafure them, and to every quart of
120
VINEGAR.
goofeberries put three quarts of water,
(firft boiled, and let ftand till cold) let
it ftand twenty-four hours, then ftrain
it through a coarfe cloth, and to every
gallon put one pound of brown fugar ;
then ftir it well together, and put it in
a cafk or jar, covered up in a warm
place for three quarters of a year, in
which time it will be fit for life ; but
if it ftands longer it will improve. —
This is good for pickling.
Currant Vinegar.
May be made in the fame way as that
from goofeberries, only pick off the cur-
rants from the ftalks.
Vincg ar from Sugar.
To eighteen gallon calk put fe-
VINEGAR.
121
venteen gallons of foft water, and leven-
teen pounds of brown fugar, into your
brewing copper, and as it boils, fkim
off the fcum till none appears, then
lade it into one of your tubs, and let
it fland till it is milk-warm j then rub
over a toad: of brown bread, fome good
ale yeaft on both Tides, and put it into
the liquor, covering it with a cloth,
and let it remain a night and a day,
then take the yeaft clean off, and place
your cafk on a ftand, with a tile or a
piece of lead on the bung-hole, in a
warm fpot, where it will get the bene-
fit of the fun. The beft time to make
it is in March or April, obferve, your
cafk muft be well iron bound, and,
painted, this will make it laft a deal
longer: do not draw it off till July or
Auguft, but you may tap it a month
before you draw it off, and take out a
quart or two to tafle, and put it in
again it will help to fine it.
M
122
VINEGAR.
Receipts for helping Vinegar to Sour.
You can fcarcely ever turn fome
vinegar without fermentation ; for this
purpofeufe any of the following means;
The dregs of any acid wines: the lees
of vinegar; pulverized tartar ; vinegar
itfelf; a wooden veffel well rinfed with
vinegar, or one that has long been em-
ployed to contain it ; ftalks of raifiris ;
the hufks of grapes, which are generally
brought to this country for that pur-
pole ; currants, cherries, or other ve-
getables of an acid tafte ; baker’s leaven
after it has turned four; or any of the
above mixed together. It often hap-
pens that a thick fkim will come on
the top of vinegar. When you per-
ceive this, you muft frequently put it
down very gently to the bottom, as,
if you negledt this, it will grow very
thick, and become of a green and blue
colour, which will putrify, and take
away the add from the vinegar; but
bv keeping it well down, that will be
prevented.
Brandy.
THIS fpirit is now in great eflima-
tion. There are many forts of it, the
produce of feveral countries, as France,
Spain, Portugal, Italy, &c. but thofe
which are univerfally acknowledged to
be the beft are the French brandies,
for their excellent flavour and purity,
and are made at Bourdeaux, Bayonne,
Blois, Anjou, Poictou, Sacens, Cog-
nac, and the ifle of Rhe ; and of thefe
different places that which excels, and
is in moft efteem for its flavour and
purity, is that from Cognac, brought
down the river Rochfort, and from
thence fhipped to different places. —
When imported to this country it is
one gallon to ten over-proof j but this
is generally brought down to one in
k 2
124
BRANDY.
n n i i
feven under proof; therefore obferve
the following rule. If you purchafe a
piece of brandy, containing 130 gallons
at il. is. per gallon, the ftrength of
1 to 10 over-proof, proceed as follows.
Firft, divide the 130 by 10, and the
quotient will be 13, which added to
the 130, makes 143 gallons of proof
brandy: to reduce which to 1 in 7
under proof, you muft divide the 134
by f>, and you will find the quotient
to be 23^, which added to the 13 makes
36^, therefore the 130 gallons of efcape
brandy will take 36 gallons and nearly
7 pints of water, to bring it to the
ftrength generally fold by the wholefale
dealers; fo that a purchafer of a piece
of brandy, of the ftrength of 1 to io
over-proof, gains 36 gallons 7 pints,
which at il. is. per gallon, makes the
film of 3$1* 14s. 4d. and this without
any adulteration with Britifh fpirits or
low brandies, befides the gain of two
or three gallons in the guage.
BRANDY.
125
Should your brandies have an un-
pleafant flavour, take ten pounds of
fugar-candy, and diflolve it in warm
water; take likewife the fame quantity
of prunes, and bruife them till the
ftones are all broken ; then put it to
your piece of brandy and ftir it well
about, that it may be mixed. It will
be greatly improved by it. French
brandy may alfo be mixed with Cette
or Spanifh brandies, which ate a great
deal cheaper.
To Improve English Brandy, and make
it appear like French .
The beft and indeed the only method
of imitating French brandy to perfec-
tion, is by an eflential oil of wine,
this being the very thing that gives
the French brandies their flavour; it
muft however be remembered, that in
order to ufe even this ingredient to ad-
m 3
126
brandy.
vantage, pure taftelefs fpirit muft be
firft procured j for ic is not likly that
this oil fhould give the flavour of
French brandies to any of our foul
malt fpirits. The belt fpirit to con-
vert into French brandies are thefe -
cyder fpirit, raifm fpirit, or crab fpirit*
lloxv to procu? c the Oil of Wine.
This oil fhould be diftilled from the
thick lees of French wines, becaufe of
the flavour, and when procured muft
be kept by you ready for ufe. It muft
be mixed with the pureft fpirits of
wine, fuch as alcohol ; by which
means it may be preferved a long time.
Shake it well up in the bottle before
you ufe it.
✓
When the flavour of the brandy is
well imitated by a proper portion of
the effential oil, and the whole reduced
i
brandy.
127
inco one nature, yet other difficulties
are (till behind ; which are, the colour,
the foftnefs, and the proof. With re-
gard to the proof, it may be eafily hit
by ufing a fpifit above proof, which
after being mixed with the oil may be
Jet down to what ftrength you pleafe
with water. The foftnefs will be at-
tained by getting fpirit that has been
diftiled by a flow fire ; and as to the
colour, you may regulate that to your
mind by the ufe of brandy colouring.
Another M it hod of improving English Brandy,
and making it appear like French .
• . *
Take thirty gallons of fine Englifh
brandy free from any bad tafte, three
ounces ofTintture Japanica, and nine
ounces of fpirit of nitre dulcis. In-
corporate thefe together with fome of
the fpirit, and then put it in to the
reft of the liquor, and ltir it well about.
128
BRANDY.
This will make thirty gallons of brandy,
and if it be a good clean fpirit it will
much refemble French brandy.
flow to prepare Tincture Japanica .
Take off the belt Englifh faffron, and
diffolve one ounce ; mace bruifed one
ounce ; infufe them in a pint of brandy
till the whole tin&ure of the faffron is
extracted, which will be in feven or eight
days time; then (train it through a linen
cloth, and to the {trained tin&ure add
two ounces of Tartar Japanica, pow-
dered fine; then let it fland to infufe till
the tincture is wholly impregnated there-
with.
BRANDY.
129
To make Three Gallons of Brandy, at 1 6s.
pa' Gallon .
£. s.
d.
Quarts of brandy, at t>s.
6d. per quart
1 12
&
do. Britifh fpirits, at 2s.
6d do.
0 10
0
1 Gill offpirit of wine, at 8d.
per gill.
0
0
8
Fill up with water.
2
3
7
w
3 Gallons of brandy, 16s.
per gallon
2
8
0
2
3
2
Gain by Reducing
of 0
4
10
Let your Britifh fpirits be good j and
rou may give your liquor what colour
you pleafe with burnt fugar or wood-
colouring.
The Method of Colouring of Brandy.
All brandies when firlt made are as
clear as water, but become higher co-
130
BRANDY.
louring by long keeping ; however, they
may be made of any colour by the ufe
of proper ingredients, as follows, Firft
to make a light ftraw-colour ufe tur-
meric or a little treacle $ but the belt
way to colour it, is with a little burnt
fugar, or the fyrup of elder berries : it
may be made deeper or lighter accord-
ing to the quantity you put in. Wood-
colouring is alfo much in ufe. As
we have already faid that brandies are
as clear as water when firft diddled, it
will be proper to inquire how they get
their colour where no art has been
ufed ; and if we examine brandies when
firft imported into this country, we
fhall find that the mellower they are
the deeper their colour is ; it is there-
fore obvious, that they acquire their
colour by lying’ long in the cafk j of
courfe the caufe from whence this co-
lour is derived, is no other than the
wrood of the cafk. I fhall therefore
BRANDY.
131
give a receipt to make colouring that
will imitate this tin&ure.
Take a fufficient quantity of oak
fh avings, and diged them in l'pirit of
wine; take alfo fome other oak fhav-
ings, and digeft them in water; and
when the liquors have acquired a ftrong
timfture from the oak, let both be
poured through a fieve into different
veffels ; then place them over a gentle
fire till reduced to the confidence of
treacle. Let the two extra61s be now
intimately mixed together, which may
be done by adding a fmall quantity of
loaf fugar, in fine powder, and rubbing
the whole well together. By this
means a wood-colouring may be pro-
cured, and always ready for ufe. The
bed colouring next to that of wood is
burnt fuear or common treacle. The
treacle gives the fpirit a fine colour, yet
as its colour is but weak, it will take
a large quantity: this however is not
132
BRANDY,
attended with any bad confequences ;
for notwithftanding the fpirit is wea-
kened by it, yet the bubble proof is
improved by the treacle, and the fpirit
alfo acquires from this a fweetifh tafte,
and a fuinefs in the mouth, both which
properties render it agreeble to the pa-
lates of the common people. A fmal-
ler quantity of burnt fugar then of
treacle will be fufficient for colouring
the fame quantity of fpirits; the tafte
alfo is different, for inftead of being
made fweet as by the treacle, the fpirit
acquires from the burnt fugar an agree-
able bitternefs, and by that means re-
commends itfelfto nicer palates, which
do not like a lufcious fpirit. There-
fore by obferving the above diredlions,
you may pleafe any fort of cuftomers.
Rum.
Rum, of which there are various
forts, is imported to this country from
the Welt-India iflands : Jamaica, Bar-
badoes, Antigua, Dominica Nevis,
St. Kitts, &c. but that from Jamaica is
the bell, and its confumption is greater
than all the others. The calks ia
which it is brought to this country
generally give it the colour we fee it
to havej for among a hundred pun-
cheons, you will rarely find ten of the
fame colour, which may be owing to
the newnefs of the calks, and from
lome of them having been fired in the
infide more than others. A dealer
N
i
1 34-
rum.
may bond any quantity ot rum he
cho.ofes for the fpace of one year; but
the duty molt be paid in that period,
or they are liable to be fold by the
excife for that purpofe. This indul-
gence is of very great advantage to
dealers, as by giving bond for the
amount of the duty, they have twelve
months credit.
In purchafing Rum I would advife
the dealer always to make choice of the
ftrongeft over-proof rum he can get;
for inftance, if you purchafe a pun-
cheon of rum, which is thirty gallons
over-proof, you muft pay duty for the
faid over-proof, and add thirty gallons
of water, which will reduce the fame
to faleable proof ; thus you will have
an additional thirty gallons of rum by
only paying the duty. Rum is more
eafily adulterated with Britifh fpirits
than brandy is, and is not fo readilf
difcovered.
RUM.
13a
7 o lower and Improve a Puncheon of Rum.
Suppofe your puncheon contains 100
gallons, and is 20 gallons over-proof,
get ‘20 gallons of good old pale porter,
two pounds of fugar-candy, a quarter
of a pound of green tea, (or fome green
tea leaves after being ufed will do) then
boii half a gallon of water, and when
cold, mix with it your fugar and tea
having your fugar previoufly pow'deredj
then take a whifk, and whifk it well
together in a can; after which, put it
end the potter into your rum, flir it
well about with your ft a IF, and leave
the bung flack for a day or two; then
bung it up, and in three or four days
it will become bright without finings.
This will make your liquor mellow
and pleafant to the tafte, befides which
you will gain five gallons of rum by
the addition of the porter, which will
make amends for the price of all the
ingredients. By your trying it with
the hydrometer, you will find it to be
136
RUM.
five gallons over-proof, you may there-
fore let it down to what ftreng'h you
pleafe with w iter,' obferving that the
water you ufe in reducer foreign
fpirits fhould always that which
has be^n boiled and is gone cold, as
the rawnefs is thereby tauen away and
the water made foft. You may manage
and lower this rum, to ferve thole of
your cuftomers who may require rum
of a low price, by mixing it with fugar
or molafies fpirit, fpirit of wine, and
water, of which I fiiall give directions
hereafter. Likewife, if your rum wants
a bead, which will be the natural con-
fequence of lowering them, take three
pounds of clarified honey, and whifk
it up in a can with fome of your rum;
after which pour it into your puncheon
and ftir it well about. This will both
improve the flavour of y u liquor,
and give it a bead; fhould your rum
require a deeper colour you may re-
gulate it recording to your wifhes
RUM.
137
with burnt fugar, putting a little into
your calk at a time, ftirring it about,
and trying the colour in a glafs, that
you may lee when it is deep enough.
The grounds or fediments of porter or
beer are excellent for improving the
flavour of rum. The calks of porter,
fent to the Weft- Indies, are often re-
turned with rum, which is the bell
flavoured, for its age, of any that comev
to this country.
T ,?<il
o
p ?0'i' n y ' mm *
138
RUM.
To maJce Three Gallons of Rum at 155. per
gallon .
<£. s. d .
7 Quarts of rum at 4s. 3d. per
quart 19 9
B ditto Britifh fpirits, 2s. 6d.
ditto 0 7 6
1 Quarter of a pint of fpirit of
wine 0 0 9
Fill up with water
1 18 0
3 Gallons of rum at 15s. per
gallon 2 5 0
118 0
Gain by reducing
0 7 0
RUM.
m
To make Three Gall ns of Rum, at 12s. per
gallon.
«£. s. d.
1 Gallon of rum at 17s. 0 17 0
1 ditto Britifh fpirits * 0 10 0
Half a pint of fpirit of wine 0 16
Fill up with water —
1 8 6
3 gallons of rum at 12s. per.
gallon 1 16 0
1 8 6
Gain by reducing
0’7 6
140
RUM,
To make Three Gallons of Rum, at 10s. per
gallon.
£. s , d.
r ~ K : ’ 0 I
12 Quarts of rum, at 4s. 3d.
per quart 0 8 6
6 ditto Biitifh fpirits, at 2s. 6d.
per quart 0 15 0
Half a pint of fpirit of wine 0 I 6
Fill up with water —
1 5 0
3 Gallons of rum, at 10s. per
gallon 1 10 O
1 ’ 5 0
^Gain by reducing 0 5 0
To take of' the blackness of Rum or Brandy ,
occasioned by the touch of Iren.
Should your rum become black by
-the touch of iron, for one puncheon
rum.
(
Ml
tike a quart or three pints of fkim-
m! k (as you find it neceilary) and th<*
lame quantity of black earth; mix
thefe together in a can with a gal.’0l
or two of rum, then put it imo° vour
puncheon, and flir it well about with
your flaff ; then put your bung in, and
in ten or twelve days it will become
bright. \ our puncheon fhould be on
a ltdlage, that you may rack it off
"when fine.
N B. Brandy may be managed in
the fame manner.
)
To make Colouring.
Take of raw fugar what quantity
you like, and boil it over a flow fire till
k becomes a thick fvrup, partaking
both of a fweet and bitter tafte ; then
add a little clean water, to bring it to
a proper confiftence, otherwife when
cold it will become a hard fubflance.
I his you may keep by you for ufe,
either in calk or bottles.
Holland Geneva.
THIS fpirit derives its name from
being manufactured in Holland. The
. . >
beft is made at Schiedam, and brought
from thence to Rotterdam, from whence
it is fhipped to different places. Much
of the inferior fort is fmuggled into
this country, but that which has paid
the duty the dealers may purchafe on
the quays, as they do brandy. This
fpirit is generally one to ten over proof
when landed, and is one of the molt
difficult to manage. Firft, take care,
when you lower or mix Britifh fpirits
with it, to get good, clean, bright fpirits
for the purpofe ; and in lowering with
water, it muft firft be boiled, and when
cold, you muft put a piece of nice white
roach lime into it, and Itir it up. When
CENEVA.
143
fettled, pour off the water from the
lime, mix it with your Hollands, and
ftir it well about with a clean ftaff for
five or fix minutes, that it may be well
incorporated together. There are ma-
ny who lower it a different way; and
let their gin remain in the ftore cafk or
piece in its origininal Hate, and lo lower
it as they fend it out, according to the
different prices ; but it is preferable for
them to manage their water as before-
mentioned, and (hake it well together,
before they fend it out ; as if it is not
well fhaken together, it is apt to get
ftringy and foul after which it is not
eafily to be remedied. Should your
gin be ropy, you muff have a linen or
a flannel bag (see filtering bag)
and run your gin through it ; and if it all
runs through the firft time, and is not
improved, you muff repeat it till it (hall
come through bright : Or if your gin
be tainted, take fome allum, and boil
it in foft water till it is all diffolved;
1 44-
geneva,
then add a little fait of tartar, and when
nearly cold, put it into your Geneva;
after which take a clean ftaff, and ftir it
well about for five minutes. One
pound of allum, and four ounces of fait
of tartar, will be fufficient for a piece
that is much tainted. The whjtes and
(hells of ten or twelve frefh eggs, bro-
ken fmall and well beaten together, is
an excellent thing for fining Geneva ;
but if your gin has become black
through the touch of iron, take a quart
of (kim-milk, with two ounces of ifing-
glafs, and put it into your liquor. This
will draw the blacknefs down, after
which ufe the above ingredients if ne-
ceflary. To improve the flavour of gin
put a fmall quantity of rofe water, or el-
der flower water, into a piece, and give
it a good ftirring.
Obferve always to keep your Brandy,
Rum, and Geneva, of a proper ftrength,
for fhould it be tried by an officer, and
geneva.
145
found under the ftrength of one in fix
under proof, he has a right to feize it;
or iliould you happen to reduce it too
low, put a fufficient quantity of fpirits
of wine to raife it to a proper ftrength,
taking care, when you reduce any fpi-
rits ; not to have an increafe in your
flock, as that would render it feizable.
Remember always to give the furveying
officer what permits you have, as omit-
ting this will caufe an increafe; and
endeavour to be on good terms with
him, as^ he may have it fometime in
his power to give you trouble either
through negledt or miftake.
ENGLISH GENEVA,
This compound is made of reflified
malt fpirir, with juniper berries, or the
oil, and other ingredients, and has
many different flavours. Its confump-
tion is very great in fome parts of
o
146
CENEVA.
England. I fliall therefore fubjoin a
receipt for making it, the knowledge
of which will be a great advantage to
publicans and other dealers in fpirits,
and enable them to be matters of their
bufinefs. The fpirit that you muft
procure for making gin, or other com-
pounds, is the clean re&ified fpirit, of
the ftrength of one in five under proof,
which you may purchafe at the dif-
tillersL
A Receipt to make Twenty Gallons oj Geneva.
Take feventeen gallons of fpirits,
one penny-weight and a half of the
oil of vitriol, one penny-weight and
a half of the oil of almonds, one
penny -weight of the oil of turpen-
tine, one penny-weight and a half
of the oil of juniper berries, three
gills of fpirit of wine, one pint of
lime-water, five pounds of fugar;
fill up with water. You may make
GENEVA.
147
any quantity you pleafe by reducing
the ingredients accordingly.
N. B. To prepare the ingredients
you mud fird properly kill the oils,
which mud be done by beating them
in a mortar with a few lumps of loaf
fugar and a little fait of tartar till they
are vveil mixed together then add by
degrees half a gill of the fpirit of wine,
and bead and rub the fame well toge-^
ther, till it is fo incorporated that there
is no appearnce of oil left ; then put
it in a can with the red of the fpirit of
wine and the lime-water, and beat the
whole well together with a dick. Put
the fugar' into about two gallons of
water, and- take the fcum clean off;
obferving that the water mud be the
fofted you can get, and mud be firlt
boiled, and dand till nearly cold ; then
mix the whole together in your calk.
o 2
148
GENEVA.
To fine your liquor proceed as fol-
lows ; Take two ounces of allum, and
a little water} boil it for half an hour,
then put to it by degrees one ounce of
fait of tartar, and when nearly cold
pour it into your cafk, and ftir it well
about with your ftaff for five or fix
minutes. It mult not be flopped clofe
till fine.
N. B. You may either increafe or
diminifli the oils of turpentine and
juniper berries, according to the flavour
mod liked by your cuftomers.
To make Lime IJ'ater.
Take four pounds of unflaked lime,
put it into a pail, and put a fufficient
quantity of water to flake it. When it
is diflblved add two gallons of water
and ftir it well. After it has fettled,
and is gone cold, it is fit for ufe.
v
^ i
\
British Compounds.
>
PEPPERMINT.
#
FOR 20 gallons take 13 of fpints,
fifteen penny-weights of the oil of pep-
permint, twelve pounds of loaf fugar,
one pint and a half of the lpirics of
wine; fill up with water, and fine it as
you do gin. You may make any quan-
tity you like by reducing or increafing
the ingredients proportionally. In kil-
ling vour oils and working it, proceed
alfo in the fame manner as for gin.
CARAWAY.
For three gallons, take feven quarts
of fpirits, three penny- weights of the
oil of caraway, two ounces of caffia,
two pounds of loaf fugar* one gill of
o 3
150
■BRITISH COMPOUNDS.
fpirit of wine and fill up with water.
The caflia and caraway feeds muft be
well pounded and fteeped for three or
four days in a quart of the fpirit, and
the oil muft be killed the fame way as
for the gin j fine and work it al fo the
fame.
ANNISEEt).
For three gallons take feven quarts
of fpirits five penny-weights of the oil
of annifeed, one pound of loaf fugar,
one gill of fpirits of wine, and fill up
with water. Fine this with allum
only, but kill your oil as before-men-
tioned.
WORMWOOD.
' *
For three gallons, take two gallons
of fpirits ; two pennyweights of the oil
BRITISH COMPOUNDS.
151
' • V •
of orange two pennyweights of the
oil of caraway, one penny weight of the
oil of wormwood, a quarter of an ounce
of almond cake, half an ounce of co-
riander feed, half an ounce of Virginian
fnake root, half a pound of fugar ;
and fill up with water. Steep the co-
riander feed, almond cake, and Virgi-
nian fnake-root, in the fpirit for three
or four days, and kill the oils as before
mentioned.
USQUEBAUGH.
<« - ’ *
For three gallons take three gallons
of fpirits, and put to it four ounces of
annifeeds, bruifed ; let it remain for
three days then ltrain it through a
fieve, and fcrape four ounces of li-
quorice, pound it in a mortar, and dry
it in an iron pan, but not fo as to burn
it; then put it into the bottle to your
liquor, and let it Hand ten days j after-
152 BRITISH COMPOUNDS.
wards take out the liquorice, and put
in of cloves, mace, nutmegs, cinnamon
and ginger of each half an ounce;
dates ftoned and fliced, four ounces ;
raifins ftoned half a pound. Let thefe
infufe ten days, then run it through a
filtering bag, and colour it to your
own liking. Saffron will give it a
yellow colour.
To make Usquebaugh another Way.
For three gallons, take three gallons
of fpirits, eight pennyweights of mace
eight pennyweights of cloves, one
ounce of cinnamon, twelve penny-
weights of coriander-feed, twelve pen-
nyweights of ginger, fifteen penny-
weights of peach or apricot kernels,
fifteen pennyweights of dates, one
pound of raifins, half a pound of li-
quorice root, and three pounds of loaf
fuga* Bruife the feeds and kernels,
*
BRITISH COMPOUNDS.
3 53
in a mortar, and deep them in the
fpirit for ten or twelve days j then
done the dates and raifins, tear the
liquorice, and boil them together in
two quarts of water till it is reduced
to one ; after which drain it through
a cloth, diflolve the fugar in fome
warm water, and take off the fcum
quite clean } then drain off your fpirits,
and mix the whole together, letting it
dand till it is quite fine, as it mud
not be forced down with finings. If
you wifh it of a yellow colour, take
fome faffron, and tie it up in a cloth,
then dip and fqueeze it into your li-
quor to what colour you pleafe. If
you like it green, boil fome tanfey in
water, and fqueeze it into you r liquor
as before. Many like it a brown co-
lour, and in that cafe it mud be coloured
with burnt fugar.
1 54
BRITISH COMPOUNDS.
CLOVE CORDIAL.
For three gallons, take two gallons
of fpirits, half a pound of clove pepper,
two pennyweights of the oil of cloves,
one pint of elder juice, one pound and
a half of loaf fugar. Fill up with water.
To colour it put fome archil in a bag,
and prels it into the fpirit till it be-
comes a deep red, and let it fine of itfelf.
If you choofe it white, leave out the
elder juice and archil, and fine it the
fame way as gin.
»
■ -■ ...
CINNAMON CORDIAL.
For three gallons take two gallons
of lpirits, one pennyweight and a half
of oil of cafiia, half a pennyweight of
the oil of orange, two drops of the oil
of caraveav, half an ounce of cinnamon ;
two pounds of loaf fugar. Colour it
with burnt fugar and fine it with a
little ifinglafs
BRITISH COMPOUNDS.
155
RATAFIA.
For three gallons, take fix quarts of
fpirits, fix grains of ambergris, two
ounces of peach and apricot kernels,
five ounces of bitter almonds, one pint
and a half of fpirit of wine, and two
pounds of fugar. Fill up with water.
Ratafia another war/.
* * • . ' * I r y m
Take one quart of brandy or
good fpirits, four ounces of apricot or
peach kernels, a quarter of an ounce of
bitter almonds : bruife your kernels in
a mortar with a fpoonful of brandy,
and then put them together into a bot-
tle with a quarter of a pound of loaf
fugar; let it (land till it has imbibed
the tafte of the kernels, then pour it
out into a bottle, and cork it clofe.
156
BRITISH COMPOUNDS.
You may increafe the quantity of fjpirit
to your kernels, if you choofe.
CORIANDER CORDIAL.
For three gallons, take feven quarts
of fpirits, two pounds of coriander feed
one ounce of caraway feed, fix drops
of the oil of orange, two pounds of
fugar. Fill up with water.
N. B. The coriander and caraway
feeds muft be bruifed and fteeped in
the fpirits for ten or twelve days, and
well ftirred two or three times a-day.
Five it the fame as you do gin.
CITRON cordial:
For three gallons, take feven quarts
BRITISH COMPOUNDS.
J 57
of fpirits, twelve pounds of figs, four
pounds of prunes, two pennyweights
of the oil of orange, three pennyweights
of the efience of lemon, ten drops of
the oil of cloves, two pounds of l'ugar.
Fill up with water.
N. B. The figs and prunes muft be
bruifed, and fteeped in the fpirits for
eight or ten days. Kill the oils and
■e (fence the fame as for gin. Moft peo-
ple chufe to have citron of a pale green
colour ; to make which boil lbrne fpi-
nage, and fqueeze the juice into your
citron.
Citron Cordial another iVay.
To one gallon of brandy, or fpirits,
take ten citrons ; pare off the outer
rinds, and dry them very well in the
fun, then beat the remaining part of
the citrons to a mafh in a mortar, and
p
158
BRITISH COMPOUNDS.
put it into the brandy. Stop it clofe,
and let it (land nine or ten days ; then
draw off the liquor clean from the bot-
toms into another bottle, and take the
rinds that are dry, beat them to pow-
der, and infufe them nine days again
in the fpirit j after which draw it off
into a clean bottle, and fweeten it to
your tafte with loaf fugar j then bottle
it off for ufe.
LO VAGE.
For three gallons, take fix quarts of
fpirits, one quart of fpirits of wine,
one pound and a half of celery, fix pen-
nyweights of mace, fix pennyweights
of cinnamon, ten drops of the oil of
caraway, and two pounds of fugar. Fill
up with water.
N. B. The celery muff be cut fmall,
the mace and cinnamon pounded in a
BRITISH COMPOUNDS.
159
mortar, and the whole fteeped for three
days in the fpirit of wine. The oil of
caraway muft be killed as for gin. Fine
with allum only, and colour it very pale
with burnt fugar.
QUEEN'S CORDIAL.
•te -
For three gallons, take feven quarts
of fpirits, one pennyweight and a half
of the oil of mint, one pennyweight
of the oil of caraway ; one ounce of co-
riander feeds one ounce of caraway
feeds half an ounce of calBa, a quarter
of an ounce of mace, one pint of fpirits
of wine, and two pounds of loaf fugar.
Fill up with water.
N. B. The feeds, caflia, and mace,
mult be bruifed, and fteeped in the fpirit
for three or four days, and well fhaked
160
BRITISH COMPOUNDS.
twice a-day. The oils mud be killed
as for the gin. Fine with allum only.
PRINCE'S CORDIAL.
m
For three gallons, take two quarts of
cherry brandy, one quart of rafpberry
brandy one quart of raifin wine, one
gallon of fpirits, fix pennyweights of
the acid of vitriol, ten drops of the oil
of caraway, ten drops of the elfence of
lemon, half a pint of the fpirits of
wine, and one pound and a half of
fugar. Fill up with water. Fine it
with allum and fait of tartar.
Prince's Cordial another IV ay.
tor three gallons, take one quart of
cherry brandy* one gallon of fpirits,
BRITISH COMPOUNDS
161
one quart of red currant wine, one
quart of orange wine, half an ounce of
mace, a quarter of an ounce of cloves, a
quarter of an ounce of cinnamon, half
an ounce of coriander feeds, half an
ounce of caraway leeds, four drops of
the oil of orange, four drops of theefience
of lemon, and two pounds of loaf fugar.
Fill up with water.
N. B. The mace, cloves, cinnamon,
caraway, and coriander feeds, muft be
bruifed in a mortar, and fteeped in the
fpirit for five or fix days. The oil and
efifence muft be killed the fame way as
for gin. Colour with burnt fngar.
GOLDEN CORDIAL.
'i
For two gallons, take two gallons of
fpirits two drams and a half of double
perfumed alkermes, one quarter of a
p 3
162
BRITISH COMPOUNDS.
dram of oil of cloves, one ounce of fpi-
ritof faffron, three pounds of loaf fugar
powdered, and one book of leaf gold.
N. B. Firft put your brandy in a
large bottle, then put three or four
fpoonfuls of it into a fmall cup j mix
your alkermes in it, and, then put in
your oil of cloves, and mix that : do
the like with the fpirit of faffron, and
pour all into the bottle of brandy.
Afterwards put in your fugar, then cork
your bottle, and tie or wire the cork.
Shake it well together frequently for
three or four days, and let it ftand for a
fortnight. You muff fet the bottle fo
that when racked off into other bottles
it will only be gently tilted. Put into
every bottle two leaves of gold, cut
fmall. You may put two quarts of
fpirit to the dregs, and it will make a
good cordial, though inferior to the
firft.
BRITISH COMPOUNDS.
163
Golden Cordial another W ay.
One gallon of brandy or fpirits, two
pounds of loaf fugar, one dram of con-
feftion alkermes, one dram of the oil
cloves, and one ounce of fpirit of faffron.
N. B. Powder your fugar, and mix
it in your brandy ; then put in the
reft, and ftir it all one way for a quarter
of an hour.
For Twenty Gallons of Cherry Brandy.
Cherry brandy is made different ways,
fometimes by prefling out all the juice
in a prefs, and putting as much brandy
to the juice fo prefsed as it will bear,
which will be double or treble to the
juice, according to its quality, and add
two or three pounds of brown fugar to
every twenty gallons, with half an
Ounce of cloves and cinnamon beaten
fmall. This may be ufed in a few
BRITISH COMPOUNDS.
io'4
days after but will improve by longer
keeping. But one of the beft and moll
common ways of making cherry bran-
dy, is to put your cherries (being firft
clean picked from the ftalks) into a
veflelj till it be about half full : then
fill up with rectified molaffes brandy,
which is generally ufed for this com-
pound, and when they have been in-
fufed fixteen or eighteen days, draw
off your liquor by degrees, as you want
it, till all the liquid is drawn off; then
fill the veffel a fecond time nearly to
the top, let it ftand about a month, and
then draw it off as you have occafion,
till you have got the whole. You may
ufe thefe cherries a third time by juft
covering them with fome brandy that
is over-proof, letting it infufe for fix
or feven weeks, which by its rtrength
will extraft all the juice and virtue out
of the cherries ; and when you draw it
off for ufe you muft put to it as much
water as the brandy was above proof.
BRITISH COMPOUNDS.
165
2nd afterwards the cherries muft be
preffed as long as any liquor is in them,
before you caft them away.
When you make your cherry brandy
of the firft infufion, (the juice of which
will be the belt, and contain the molt
brandy) mix with it till your liquor
is brought to fuch a degree of colour
as juft to difcern a lighted candle when
held on the other fide of the glal's;
and if you find it does not tafte well
of the cherries, you may add a little
more of the juice of the firft infufion,
and then fweeten wiih two or three
pounds of fugar to every twenty gallons
of liquor, and in proportion for a
larger or fmaller quantity, and this by ‘
Handing awhile will be much improved.
When you draw off your cherry juice
or brandy the fecond time, it will be
foinething inferior to the firft, will
bear lefs brandy in mixing or making
fit for l'ale, and will require a little more
166
BRITISH COMPOUNDS.
fugar to fweeten it, together with half
an ounce of cinnamon and cloves
beaten, and put to twenty gallons of it.
There muft only be half the quantity
of cinnamon and cloves in each twenty
gallons of the firft infufion, which the
longer you keep will become the better.
When you draw off your cherry brandy
of the third infufion, you muft not put
any more brandy to it, as it will not
bear it, but may add about a pint of
water to a gallon, becaufe the third
infufion is made with ftronger fpirits
then the former. Sweeten with fugar,
and ufe cinnamon and cloves as in the
other, or a little more if needful. The
liquor which is prefied from the cherries
after their being thrice infufed, will be
thicker than the other, you may there-
fore add a little brandy if it will bear
it, and fweeten with fugar and fpice as
before directed, according to your
quantity ; and after it has flood a few
days to fettle, it will become clear and
BRITISH COMPOUNDS.
167
faleable. It is fometimes the practice
of dealers to put into their cherry bran-
dy fome elder juice j but it is better to
put it into the cafk with the cherries
with each infufion of brandy.
Cherry Brandy another Way.
Take fix dozen pounds of cherries,
half red and half black, mafh or fqueeze
them with your hands to pieces, and
add to them three gallons of brandy,
letting them fteep for twenty-four
hours: then put the mafhed cherries
and liquor, a little at a time, into a can-
vafs bag, and prefs it as long as any
juice will run. Sweeten it with loaf
fugar to your tafte, put it into a pro-
per veffel, and let it ftand a month;
then bottle it off, putting a lump of
loaf fugar into every bottle.
168
BRITISH COMPOUNDS.
Cherry Brandy a 1 bird IV ay.
To every four quarts of brandy put
four pounds of red cherries, two pounds
of black, one quart of rafpberries, with
a few cloves, a flick of cinnamon, and
a little orange peel j let thefe (land a
month clofe flopped ; then bottle it
off, putting a lump of loaf fugar into
every bottle.
CARAWAY BRANDY.
Steep an ounce of caraway feeds,
and fix ounces of loaf fugar, in a quart
of brandy; let it (land nine days, then
draw it off, and you will have a good
cordial.
ORANGE BRANDY.
Take two ga’lons of brandy, eigh-
teen Seville oranges, two pounds and
BRITISH COMPOUNDS.
169
a half of loaf fugar, and one penny-
weight'of the effence of lemons. Firft
pare the oranges very thin, and deep
them in the brandy, clofe flopped in a
(lone bottle for twelve days; then boil
the fugar in three quarts of water for an
hour, fcum it, and when cold, mix
it with 'the brandy, and fqueeze the
oranges therein. Then drain it through
a filtering
bag, and what is fliort of
three gallons fill up with water.
< • / j c -V : . i f . ' * ; f ' * * • *
vj:
POPPY BRANDY.
Take fix quarts of the beft and frefh-
eft poppies, cut off the black ends of
them, and put them in a glafs jar which
will hold two gallons, and prefs them
in it; then pour over it a gallon of
brandy, flop the glafs very clofe,
and fet it irt the fun for a week or
more. Afterwards fqueeze out the
poppies with your hands, and fweeten
no
BRITISH COMPOUNDS.
it to your tafte with loaf fugar. Put
to it an ounce of alkermes perfumed,
mix it well together and bottle it up.
. , . ru .d ,»t . : lit
IMPERIAL NECTAR.
For three gallons, take fix quarts of
fpirits, two quarts of raifin wine, two
ounces of peach and apricot kernels,
one pennyweight of oil of orange, half
a pennyweight of oil of cloves, a quar-
ter of an ounce of mace, two large
nutmegs, half a pint of fpirits of wine,
and two pounds of loaf fugar. Fill up
with water.
i , i « { ' •
* ' i* () • 1 ' • f ( *
k 1 V , , ■ t , 1| fff
N. B. The kernels, mace and nut*
megs, mud be bruifed in a mortar, and
fteeped in fome fpirits for eight or ten
days. Colour it with burnt fugar, of
a fair brown colour, and let it ftand to
fine itfelf.
BRITISH COMPOUNDS. 171
. „»■ —I ...■■■! ...
•*- ft 4- if W t . 1
Xcctar another IV ay.
For three gallons, peel eighteen le-
mons very thin, and iteep the peelings
for forty - eight hours in a gallon of
brandy ; then add the juice, with five
fjuarts of .fpring water, three pounds
of loaf fugar, and two nutmegs grated j
ftir it till the fugar is diffolved, then
pour in three quarts of new milk,
boiled hot, and lec it (land two hours,
after which run it through a jelly bag
till fine. This is fit for immediate ufe,
but may be kept for years in bottles,
and will be improved by age.
RASPBERRY BRANDY.
Rafpberry brandy is prepared much
after the fame manner as cherry bran-
dy, and draw off and made fit for fale
with about the fame addition of brandy
as to the firft, fecond, and third infu-
se 2
172
BRITISH COMPOUNDS,
fion of your cherry brandy, and fweet-
ened accordingly ; firft making it of a
bright deep colour, and omiting the
cinnamon and cloves in the firft, but
not in the fecond and third infufion.
The firft infufion will be of a colour
fufficiently deep of itfelf ; the fecond
infufion will be fomewhat paler, and
muft be made of a deeper colour by
adding of cherry brandy about a quart
to ten gallons of rafpberry brandy; and
the third infufion will take more cherry
brandy to colour it ; but in this you
muft be dire&ed by your own judg-
ment, and by the further inftruflions
given in the recipt for making the firft
cherry brandy.
ANOTHER ORANGE BRANDY.
j : > b;.
Steep fome oranges or lemon rinds
cut thin in a quart of brandy, then
BRITISH COMPOUNDS.
173
boil a quart of water, into which put
three quarters of a pound of fugar,
letting it boil for awhile: when it is
cold, mix it together, and bottle it.
SHRUB.
Shrub is often made in the Wed-
Indies as follows : take one gallon of
rum, fix pounds of fugar, and one quart
of lime juice ; diffolve your fugar in
the lime juice, and then mix it all
well with the rum j after which fet
' i f 1 . u • *
it in a bottle or cafk to fettle, and it
will become mellow. This will make
■excellent punch.
»
eonf V 'l ov t , V fJJ to 1 . >
• T T/ L • i . . »
A W
Shrub a Second JVay.
00 ";. ■> \: ' *V ’ • v • \>J> • l ' i
#« . k > » » ■
For two gallons, take one gallon of
rum, a fmall quantity of the e fife nee of
lime, twenty -four ounces of brown
^ 3
BRITISH COMPOUNDS.
I 74
i ■■■„. , ■ ■■■■■■■
ftigar, one pint of lime juice, and one
gallon of water. Boil your water and
fugar together awhile, then fcum it,
and when cold, add to it a little ifin-
glafs finings and the white of an egg,
with a little of the effence of lemons ;
mix it well with your rum, and put
it to fettle. You may make what
quantity you pleafe by proportioning
the ingredients according to this re-
ceipt. This fhrub is fuitable for pub-
licans.
Shrub a Third JVay.
Take feven quarts of rum, three
pints of orange juice, three pints of
orange or currant wine, two pounds
of loaf fugar. Fill up with water.
N. B. Some people ufe half orange
juice and half lemon, but if the orange
juice is good, it gives the fhrub a better
BRITISH COMPOUNDS.
175
flavour than when mixed ; a fmall
quantity of eflence of lemons will alfa
greatly improve the flavour of fhrub.
The fugar fhould be boiled in clean
fpring water, the fcum taken off, and
when cold mix it together.
Shrub a Fourth JVay.
• » ■ 4. 1 . ! -‘ 1' - *
Take two quarts of brandy, five
quarts of orange juice, and four pounds
of loaf lugar. Mix them all well to-
gether till the fugar is diflolved, then
put it in a calk, and let it ftand till
fine. Afterwards bottle it off.
Shrub a Fifth Way.
. . > * • io
Take two quarts of brandy, put it
into a large bottle, and put into it the
juice of five lemons and the peels of
two, and half a nutmeg j then flop it
176 BRITISH COMPOUNDS.
up, and let it (land three days, after
•which add to it three pints of white
wine, a pound and a half of fugar ;
mix it, drain it twice through a filter-
ing bag, and then bottle it up. This
is a fine cordial.
. r.. , ;
CAPILLAIRE.
•• i it • r
■« #
For three gallons, take fourteen
pounds of loaf lugar and feven pounds
of moift, with eight frtfb eggs well
beaten ; then mix your eggs with the
fugar. Boil the fame in four gallons
of water, and fkim. it as long as any
fcum appears, then drain it through a
coarfe bag, and add three pennyweights
of the e deuce of lemons. This is an
excellent thing for fweetening uplifts j
particularly in making grog, punch,
or negus. Many of the firft inn-
l
BRITISH COMPOUNDS.
177
keepers and publicans keep this by
them for thole purposes.
WINE BITTERS.
Take one ounce of gentian roof, one
ounce of the yellow rinds of frelh le-
mons, two drams of long pepper, one
quart of white wine; deep them for
fix days, and drain it through a filtering
bag or cap-paper.
,'j! » 1 „• J
SPIRITUOUS BITTERS.
Take two ounces or gentian root, one
ounce of Seville orange-peel dried, half
an ounce, of leffer cardamom feeds free
from the hufk, and one quart of fpirits.
Put thefe to deep in the fpirits for
178
■BRITISH COMPOUNDS.
fourteen days ; then ftrain it through
fome cap-paper.
ALE BITTERS.
Take one gallon of ale, four ounces
of gentian root, and four ounces of
frefh lemon peel. Let thofe fteep in
the ale for ten days, then ftrain it
through a bag-, and bottle and cork it
up for ufe. This is an excellent bit-
ter for ale.
A GOOD CHEAP BITTER.
A * * t • !■». . j / v - 9 4 . v < * *1 *
Take half an ounce of the yolks of
frefti eggs, carefully feparated from the
white, half an ounce of gentian root,
one dram and a half of Seville orange-
BRITISH COMPOUNDS. 179
. ■ i i.i ■ ii ■ - i. 1. i— i. ■
peel, and one pint of boiling water.
Pour the water hot upon the above in-
gredients, and let them deep in it for
two hours, then drain it through fame
cap-paper, and bottle it for ufe.
A VERY GOOD BITTER.
Take two ounces of gentiaan root,
half an ounce of Virginian fnake-root,
half a dram of cochineal, and one quart
of brandy. Let thefe deep for three
days i then drain them through fome
cap-paper, and bottle it up for ufe.
N. B. This is a very good bitter for
the domach and very proper in families.
ELDER SYRUP.
Fird, take one gallon of juice, and
put it in a brafs pan over a clear but dow
180 BRITISH COMPOUNDS.
fire, adding the whites of two egs,
well beaten to a froth. When it be-
gins to boil, fkim it as long as any
froth appears upon the top of it ; then
put to every pint of the clarified juice
one pound of raw fugar, and let them
boil very (lowly together, till it be-
comes a proper fyrup, which you will
know bv dropping a little upon your
nail, when if it is fufficiently boiled
it will ftand without fpreading. After
which let it (land till cold, and then
put it into glafs bottles, covered only
with paper pricked full of holes; and
keep it for ufe. This is a good Colour-
ing either for rum or brandy, or mak-
ing of elderberry wine in winter. See
FIRST ELDER WINE.
N. B. You may make any quantity
you pleafe either by adding or reducing
the ingredients.
i < • A :
BRITISH COMPOUNDS.
181
LEMON SYRUP.
Take one gallon of juice, and put it
in a brafs pan over a flow fire, with a
pound and a half of good raw fugar,
ftirring it frequently till it is become
a proper fyrup j then take it off the fire,
and when cold and fettled pour it into
clean bottles, cork them, and keep it
for ufe.
N. B. You may make any quantity
you pleafe either adding or reducing
the ingredients. See Second Cow*
slip Wine,
THE FOLLOWING
ARE
THE NECESSARIES
ALWAYS WANTED
In Wine and Spirit Vaults,
AND
GENTLEMEN’S CELLERS.
In the firft place you fhould have a
good rope and tackling, to let down
your goods into the vaults or cellar,
and if it be under a warehoufe, you
mull take care that your tackling above
is iafe and in good order. But if the
cellars be under a dwelling-houfe, or
where there is no pulley above, it is
neceflary to have a ring-bolt, which
when wanted may be drove into the
ground, and unto which you are to
NECESSARIES, &C.
183
fallen your rope : in the next place,
you mull have a Aide or ladder for the
cafks to Aide or roll on.
A pair of ftrong Aings for pipes,
puncheons and heavy goods.
A pair of cann hooks and a pair of
crate hooks; the Aril for to lighten
cafics, and the other for crates, ike.
A block of wood to put under the
pipes when top-ing them over in a
narrow paATage or in cafing of them,
you will find that this will help as
much as a good man.
A fiogger or bung ftarter to beat up
the bungs with.
A finall valinch to tafte your wines
with.
r 2
184
NECESSARIES IN
A large valinch to fample your
goods.
A pewter or a copper crane, and a
fmall copper pump to rack off your
goods.
Two five, and two three gallon cans,
made of wood, for racking your wines
. with, and to beat the finings in.
A large wooden funnel, for rack-
ing, 8cc.
Two or three copper funnels which
will hold from a quart to a gallon each.
Two racking cocks, each half an inch
bore.
Two wine bottling cocks an inch
and a half long in the nebs.
T wo porter or cyder cocks, long nebs.
WINE AND SPIRIT VAULTS. 185
A brace and various bicts to fuit
the different fizes of racking and bot-
tling cocks.
A fmall tub to put under the tap
when bottling.
A tub about feven inches deep,
made of one end of a Madeira pipe, or
a calk about that fize, in which you
muft have a piece of board, juft to fit
the infide, with holes through, to put
in the infide, and on which you are to
place bottles when drawing off. This
will both keep the bottles clean, and
fave four or five bottles in each pipe.
Six fpilt broom fticks for cellar
candlefticks, to carry in the hand.
Three tin candlefticks, to hang on
the pipe, and cork bafket, when bot-
tling.
186
NECESSARIES IN
A fquare bafket or box made in the
form of a hopper, to hold the corks
when bottling.
A coarfe linen bag to hold the corks
in, which mult be kept when not
ufing, in a dry room, that they may be
kept hard, for if you keep them in the
cellar they will grow foft, in which
Hate you cannot work them.
Two fmall tin funnels to put in
fpare bottles when bottling off.
A. fmall (trainer to run the wine
through, when necking the bottles.
Two low (tools to fit on when bot-
tling.
A leather boot to buckle on the
knee, for to hold the bottles in when
corking them.
WINE AND SPIRIT VAULTS. 187
A leather apron, with a pocket
before, and bib to button upon the
waiftcoat.
Two common cork fcrews.
A paten cork {crew to draw the
corks of your old bottled wine without
fhaking.
Six wine glafies, which mud always
be kept clean and ready at hand, if
any gentleman fhould come to tafte
your wines, and fo by keeping plenty
of clean glades, you will have a frefh
glafs to tafte the different wines with.
i
A cork driver made of heavy wood.
A raifing or tilting jack to tilt wine
in calks, upon their ftands.
A wine bafket made to hold the
188
NECESSARIES IN
bottles that are crufted upon their
fides.
A bafket with partitions in, to carry
bottles in (landing up.
A whisk to beat the finings with.
Three flannel or linen bags, made
the fame as a jelly bag, to run the bot-
toms of your wines and fpirits through.
A ftrong iron fcrew to raife the
bungs with, when you cannot get to
them with the flogger, or when you
want the bung out, without difturbing
the wine.
A pair of pliers for to draw' the pegs
with.
Bungs, corks and vent pegs.
T w0 frets or middle fiezd gimblets.
WINE AND SPIRIT VAULTS. 189
Some fheet lead and tacks to put on
any broken (laves, or to (lop any
leaks which may be in the calks.
A quire of brown paper to put round
cocks and under the lead, when (top-
ping leaks.
A dipping rod to dip your wines and
fpirits with.
A ftaff with a chain at one end to
rumage the wines, &c. when fining
them.
Shots and lead canafter, and two
cloths to wafh bottles, (and beware of
anv that has had oil in them) but if you
(hould happen to fpoil your (hot with
an oily bottle, take fome frefh horfe
dung, and a little favv duft, rub them
well in it, then wafh them in cold
water, after which, give them a good
(baking in a bottle with a little vine-
190
NECESSARIES in
gar. This will make them as clean as
ever.
X
Two large tubs to be kept for wafh-
ing bottles in only.
A bench to put the tubs on when
wafhing bottles.
A fmall fieve to fkim the draw of
the water when wafhing the bottles.
A cork drawer to draw the corks out
of the empty bottles.
As foon as you have done ufing any
of your tubs, or cans wafh and fcald
them out, and turn their bottoms up-
wards in a dry place.
Ten fmall racks that will hold fix
dozen each j thefe are the bed racks
that have ever yet been made ; when
they are filled they can be layed iwo
WINE AND SPIRIT VAULTS. 191
or three deep, and when the bottles are
dry, you may carry them in the racks
to the place where you are drawing
off.
A fmall coopers* adze.
A iron and a wooden driver to tighten
your iron or wooden hoops on the
calks with.
A dozen or two of wooden bungs
different fizes.
*
A little bull rufhes, and a chinker,
you fhould always keep by you to ftop
any leaks, that may happen in the
gropping or chimbs of the calk. A
Thermometer which is to be kept in
the vault where your wines are, that
by the help of a Hove or chafingdilh,
you may be able to keep the heat of the
vualt as near temparate as polfible.
192
NECESSARIES, &C.
. A few dozen of delph labels with
the names of the different wines you
keep, to hang on the tops of the bins,
and on the outward ends of the calks.
Have a cup-board made and fixed in
the cellar, or near it, to hold all the
tools, fo that you have every thing at
hand when wanted, inltead of running
about and hunting for them.
A fpade, two good (tiff* birch brooms,
and a rake, to level the faw dull on the
flour.
INDEX
ENGLISH WINES,
English ciaret
page-
1
Frontigniac Wine
-
2
English Champagne
-
ibid
Port
-
3
A .
Sack
ibid
Raisin Wine
~
5
Ditto, Second and Third 6-
-Fourth and Fifth
7
Currant Wine
-
$
Ditto, Second 9 — Third
' ■
10
Orange Wine
-
ibid
Ditto, Second and Third
-
12
Gooseberry Wine
-
13
Pearl Gooseberry Wine
-
n
Ditto, Second 15— Third 16— Fourth 17— and Fifth 18
Cowslip Wine * i • iljid
S
194
index
Ditto, Second 19 — Third
-
20
Elder Wine
-
21
Ditto, Second 22 — ’1 liird 23-
—Fourth
24
Elder Flower Wine
-
ibid
Ditto Second
. k
25
Damson Wine
- V
26
Ditto, Second 27 — Third
-
27
Cherry Wine
-
28
Black Cherry Wine
-
29
Strawberry, Raspberry and Cherry Wine, a different
Way
-
ibid
Raspberry Wine
-
30
Ditto Second
*
31
Quince Wine
-
ibid
Ditto, Second 32 — Third
-
33
Sage Wine
-
34
Ditto, Second
-
ibid
Apricot Wine
-
35
Balm Wine
-
36
Mulberry Wine 2
-
37
Blackberry Wine
-
ibid
Ginger Wine
-
38
Ditto, Second
-
' 39
Birch Wine
94
ibid
Lemon Wine
41
Clary Wine
• «« k * ,
’ 42
Ditto, Second
-
ibid
Wine of English Grapes
43
Ditto, Second
i '
45
To improve Vitiated Wines
26
INDEX.
195
To restore British Wines that are prick’d 47
A second Method of taking offthe Acid, or restoring
British Wines which are prick’d - 48
To keep Wines from turning Sour - 49
Another Receipt to keep Wines from turning Sour ibid
To take away the ill scent of Wines - 50
To sweeten Wines - - ibid
For Wine when lowering or decaying - 5t
For Wine when ropy - - ibid
To sweeten a Musky Cask \ - 52
FOREIGN WINES.
The Method of making Wine in Grape Countries 53
Directions for managing Wine Vaults - 54
Directions concerning the Landing and Cellaring of
Wines in hot Weather 55
Directions for racking Foreign Wines 5e
To manage and improve Red Port Wine when poor
and thin - 57
The method of recovering prick’d Wines 59
To take oil the Acid from a Pipe of Port Wine a
different way - - 60
Acid - - - 62
The Method of Managing Claret - 63,
Another Method of colouring Claret - 64
A Remedy for Claret that drinks foul - 65
To fine a Hogshead of Claret . 60
To manage and fine White Port Wine ibid
To improve a Butt of Sherry Wine - 67
196
INDEX
To fine a Butt of Sherry Wine - 68
To fine Pale Sherry - - 69
To improve a Pipe of Madeira Wine - 70
To fine a Pipe of Madeira Wine, when new 7 1
TofineVidonia - - 72
To fine a Pipe of Vidonia * - 73
Lisbon Wine - - ibid
To fine a Pipe of Lisbon Wine - 74
Bucella Wine - 75
Malmsey - - 76
Calcavella, Sweet Mountain, Paccerettaand Malaga ibid
Tent Wine, Muskadine, Sack and Bastard ibid
Old-hock and Vindegraw - - ibid
White Creamery - . - 77
To make Claret and Port W’ine rougher ibid
To make Wine settle well - - ibid
To improve WThite Wine - 78
Directions for fining a Pipe of Port Wine 7 9
II ippocfate’s Sleeve or Filtering Bag - 81
Directions to make Oj ster Powder - 82
How to make a Match - - ibid
A general Method with Finings - gj
To make Colouring for Red French Wines 84
CYDER AND PERRY.
To make Cyder
Another way to make Cyder
To manage Cyder
*5
86
88
INDEX.
197
— l in ^nww— i— »
To make a cheap Cyder from Raisins \ - 89
Perry - 90
MALT LIQUOR.
Of the Nature and Property of Water - PI
How to choose good Malt - - 92
How to choose good flops - - 93
Of the Brewing Vessels - ibid
Of cleaning and Sweetening Casks - 94
Of Mashing or Tacking your Liquor - 95
Some Receipts for fining Malt Liquor, first 102
Ditto, Second, Third, Fourth 103 — Fifth 104
To recover Beer when flat, first - ibid
Ditto, Second and Third - 105
Receipts to prevent Beer from ecoming Stale 107
Ditto, First, 107 — second and Third • 108
To brew a Hogshead of Porter - 110
To Bottle Porter, Ale, &c. » 111
For brewing spruce Beer - 113
VINEGAR.
Wine Vinegar - - 114
Cyder Vinegar - - JJJ
Vinegar from the Refuseof Fruits * no
Vinegar from Beer - - ]17
Raisin Vinegar - - ibid
Another Vinegar from Raisins - ns
Third Vinegar from Raisins - n$
Gooseberry Vinegar
198
INDEX.
Currant Vinegar - - 120
Vinegar from Sugar - - ibid
Receipts for helping Vinegar to Sour - 122
BRANDY.
To improve English Brandy, and make it appear
like French - J 25
IIow to procure the Oil cf Wine - 120*
Another Method of improving English Brandy, and
make it appear like French - 127
How to prepare Tincture Japanica - 128
To make 3 gallons of Brandy, at 16s. per gallon 129
The Method of Colouring Brandy - ibid
RUM.
To lower and improve a Puncheon of Rum 135
To make 3 gallons of Rum, at 1 5s. per gallon 138
To make 3 gallons of Rum, at 1 2s. per gallon 139
To make 3 gallons of Rum, at 10s. per gallon 1-10
To take off the Blackness from Rum or Brandy, oc-
casioned by the touch of Iron - ibid
To make Colouring - - 141
HOLLAND GENEVA.
English Geneva - - - 145
A Receipt to make Twenty Gallons of Geneva 146
To make Lime Water - - 14 8
INDEX.
199
BRITISH COMPOUNDS.
Peppermint - - 149
Caraway - - ibid
Anniseed - - - 150
Wormwood - - ibid
Usquebaugh - - 151
To make Usquebaugh another Way - 152
Clove Cordial - - 15-4
Cinnamon Cordial - - ibid
Ratafia - - - 155
Ratafia another Way - - ibid
Coriander Cordial - - 156
Citron Cortial - ~ ibid
Citron Cordial another Way - 157
Tovage "• - - 158
Queen’s Cordial - - - 159
Prince’s Cordial - - 160
Prince’s Cordial another Way - ibid
Golden Cordial - - - 161
Golden Cordial another Way - 163
'Por twenty gallons of Cherry Brandy ibid
Cherry Brandy another Way - 167
Cherry Brandy a third Way - 168
Caraway Brandy ... ibid
Orange Brandy ... ibicl
Poppy Brandy - - - 169
Imperial Nectar - - - 170
Nectar another Way - - 171
Raspberry Brandy - ibid
200
INDEX.
Another Orange Brandy
-
-
172
Shrub
-
-
173
a Second Way
-
-
ibid
— a Third Way
-
m
174
a Fourth Way
m
•
175
a Fifth Way
-
-
ibid
Cappillaire
-
-
176
Wine bitters
-
-
177
Spirituous Bitters
-
-
ibid
Ale Bitters
-
-
178
A good Cheap Bitter
-
m
ibid
A very good Bitter
-
-
179
Elder Syrup
•
-
ibid
Lemon Syrup
-
-
1S1
Necessaries used in Wine and Spirit Vaults
George Wilson , Printer , Leeds .
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